Faggots

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 1 pig’s caul
  • 1 lb (500 g) pig’s fry (liver, heart and lights)
  • 8 oz (250 g) pork belly
  • 1 lb (500 g) onions
  • 3 oz (75 g) white breadcrumbs
  • ½ oz (15 g) fresh sage, chopped
  • Salt and freshly ground pepper

Method

Soak the caul in tepid water for 1 hour, then drain and dry.

Cover the pig’s fry, pork belly and onions with water and simmer for 1 hour. Drain off the liquid and reserve. Mince the pig’s fry, pork and onions and add to the breadcrumbs. Add the sage, season with salt and pepper and stir well, adding approximately 2 tablespoons of the cooking liquid to the mixture.

Cut the caul into 4 in. (10 and cover each with a piece cm) squares. Shape the mixture into balls of caul. Place in a baking tin and cook in the oven at gas mark 6, 400°F (200°C), until brown.

Serve with a good, thick, rich gravy made from the reserved cooking liquid and the juices from the tin in which the faggots were cooked. Dried green peas cooked until mushy with a pinch of salt and 1 dessertspoon of sugar, make a delicious accompaniment.