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Faggots: photo of the dish
Illustrative photo: w:en:User:Judgej — CC BY-SA 3.0, Wikimedia Commons
Meat

Faggots

Traditional British meatballs made from minced pork offal, breadcrumbs and onion, wrapped in caul fat. They are eaten hot, often with mushy peas and gravy.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely mince the liver, heart and pork shoulder, or ask your butcher to do it.
  2. Fry the sliced onion with the sage in a little fat until soft.
  3. Mix the minced meat, onion, soaked and squeezed breadcrumbs, egg, spices and salt.
  4. Shape 8 balls and wrap them in pieces of caul fat.
  5. Arrange them in an ovenproof dish, pour over the stock and bake at 180°C (gas mark 6) for 40 minutes.
  6. Remove the faggots from the dish and keep the cooking juices.
  7. Dilute the flour in a little stock, pour it into the juices and thicken the gravy over low heat.
  8. Serve the faggots coated in gravy, with mash and peas.

Variations and tips

Beef version. Replace the liver with minced beef and the caul fat with boulettes without wrapping, pan-frying them instead.

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Original Ecomely recipe.