Now, I know what you’re thinking…
You’re not allowed to cook faggots, it’s sexual discrimination.
The days of burning witches, heretics and politicians at the stake are gone, although it’s a pity about the politicians…
Faggots are like meatballs made from meat off-cuts and offal, especially pork. A faggot is traditionally made from pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes bread crumbs. The meat is shaped in the hand into balls, wrapped with caul fat , and baked.
Traditional fare from Wales and the English Midlands.
Faggots can be made from a variety of meats.
Not limited to pork and venison (above), but also black pudding…
BLACK PUDDING FAGGOTS AND STOUT GRAVY
A traditional faggot is wrapped in caul fat to hold it together. Increasingly difficult to get hold of, this thin membrane of fat is replaced here by an outer casing of bacon.
pork belly 125g
lamb’s liver 250g
black pudding 100g
garlic cloves 2
fresh white breadcrumbs 50g
streaky bacon 12 rashers
stout, or other dark beer 500ml
Set the oven at 180C. Peel and chop the onion. Cut the pork belly up a little and drop it into the bowl of a food processor, then blitz with the onion and lamb’s liver till coarsely chopped. Add the black pudding and blitz very briefly, then tip into a large mixing bowl. Crush the garlic and add it to the meat, together with a generous grinding of salt and white pepper. Mix in the breadcrumbs.
Divide the mixture into six equal amounts. Place them on a work surface and roll loosely into balls. Wrap each with two rashers of bacon, overlapping, around the outside of the meat, leaving the top of each open, then secure each with a couple of cocktail sticks. Transfer carefully to a roasting tin or baking dish.
Pour the stout into the roasting tin and bake for 35-40 minutes, till the tops are lightly crusted. Check the seasoning of the liquor in the pan before serving.