Faggots

Faggots from pork butchers often contain pig’s lungs and hearts so, unless feeling determinedly authentic, use belly pork instead.

Ingredients

  • 450 g/ 1 lb pigs’ liver, cut into bite-sized pieces
  • about 300 ml/ ½ pint milk
  • 450 g/ 1 lb minced fat pork
  • 225 g/ 8 oz onion, diced
  • 2 garlic cloves, smashed and chopped
  • 3 sage leaves, chopped
  • 1 tsp dried mixed herbs
  • salt and pepper
  • 115 g/ 4 oz white breadcrumbs
  • 2 eggs
  • ¼ nutmeg, grated
  • 2 sheets of caul fat
  • 150 ml/ ½ pint beer

Method

First soak pigs’ liver pieces in the milk overnight in the fridge.

Next day, drain and discard the milk. Put the liver in a pan with the minced fat pork, diced onion, garlic, sage and dried mixed herbs. Season with salt and pepper and cook over a low heat for 30 minutes, stirring from time to time. Drain through a colander, reserving the cooking juices.

Preheat the oven to 190°C/375°F/ gas 5. Put the meats into a bowl and add the breadcrumbs, eggs and nutmeg. Mix together with a fork. Cut the sheets of caul fat into six 25-cm / 10-inch squares. Divide the mixture between them and wrap in neat balls. Arrange them, not touching, in a gratin dish and pour round the beer. Bake for 30 minutes.

Pour off the beer and cooking juices into a pan with the juices reserved from the first cooking procedure. Bring to the boil and skim, then simmer. Taste and adjust the seasoning if necessary. Return the faggots to the oven for a further 20 minutes.

Serve them with the reduced stock poured round and a purée of split peas or buttery mashed potatoes.

,