Faggots

Name: Faggots
Yield: Makes 12 faggots
Ingredients: 1 level tablespoon flaked sea salt (½ tablespoon if using fine salt); 100 g coarse white breadcrumbs, made from stale bread; 150 g pork or lamb’s liver, finely but roughly chopped; 1 level tablespoon flaked sea salt (½ tablespoon if using fine salt); 4 lamb’s kidneys, rinsed, skinned, cored and finely but roughly chopped; 150 g pork or lamb’s liver, finely but roughly chopped; 500 g minced pork belly; 100 g minced bacon; 1½ level tablespoons plain flour; 500 ml good dark beef stock, or a can of consommé mixed with water; 1 tablespoon soft dark brown sugar; 2 tablespoons malt vinegar; 200 g beef caul; 2 large onions, finely sliced; 100 g coarse white breadcrumbs, made from stale bread; 100 ml whole milk; 2 teaspoons black pepper; 1 teaspoon ground mace; 12 sage leaves, finely chopped; 1 tablespoon chopped thyme leaves; 1 medium onion, finely chopped; 50 g butter; flaked sea salt and black pepper; flaked sea salt and black pepper

Preparation info

Makes
12
faggots

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Faggots remind me of the less-comfortable pubs that are better for it: hard, dark-wood bench seating, whitewashed walls and a low ceiling, a small crackling fire and the low murmur of locals leaning against the bar.

I come alone and like a corner table and a pint of bitter with a pickled egg. The faggots are quietly set down as I read the paper and I’ll probably have to ask for some mustard. Lunch will bring a quiet smile and then it’s back out int

Ingredients

Lunch

Ingredients

Method