Faggots in Onion Gravy

Name: Faggots in Onion Gravy
Yield: Serves 4
Ingredients: 450 g (1 lb) pig’s caul, soaked in cold water for 24 hours; 1 quantity Onion Gravy; 25 g (1 oz) beef dripping; 1.2 litres (2 pints) thin Veal Jus or Stock; 1 garlic clove, crushed; ½ teaspoon fresh thyme leaves; ½ teaspoon chopped fresh sage; ½ teaspoon chopped fresh parsley; 50 g (2 oz) unsalted butter; 300 ml (10 fl oz) Veal jus or bought alternative; 175 g (6 oz) lean beef rump or topside, well trimmed; 2 onions, finely chopped; Salt and freshly ground black pepper; 175 g (6 oz) lambs’ liver, trimmed; 175 g (6 oz) ox kidney, trimmed; 1 egg

Preparation info

Serves
4

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

I usually use the trimmings from cuts of beef for this when I make them. Pig’s caul (the lining of a pig’s stomach) is the classic wrapping for faggots, and your butcher should be able to get some for you. (It needs to be soaked in cold water for 24 hours before use.) Alternatively, you can fry the faggots without the caul, as for meatballs, but the finish and flavour won’t be quite the same. The best dishes to serve with faggots are Colcannon or