Faggots are back! But how do you make the perfect faggot...?

The great Black Country faggot is making a comeback after becoming a favourite with upmarket supermarket chain Waitrose. We've spoken to a traditional Black Country butchers to find out how to make the perfect dish.

Faggots are back! But how do you make the perfect faggot...?

Chef Richard James enjoys a plate of faggots, which are selling well at Waitrose

Traditional Black Country Faggots

What you need...
Fresh pigs liver 
Lights (pigs lungs)
Heart
Lean pork 
These are in equal quantities or to taste

Mix in breadcrumbs
Add herbs and seasoning to taste

What you do...
Boil all the meats until cooked

Then mince

When all minced, make into meatballs and cover in caul (pigs intestines)

Top Tip: 

Reheat with thick onion gravy and serve hot with mash potato and mushy peas

Recipe is courtesy of Coopers Family Butchers in Darlaston - Traditional Black Country recipes


Posh Pork faggots braised in cider with spring vegetables

What you need...

250g/9oz pigs' liver, trimmed, roughly chopped

250g/9oz pigs' hearts, trimmed, roughly chopped

250g/9oz minced pork

300g/10oz breadcrumbs

salt and freshly ground black pepper

2 tbsp vegetable oil

2 large shallots, peeled, finely chopped

1 leek, peeled, finely chopped

1 large carrot, peeled, finely chopped

1 garlic clove, finely chopped

2 juniper berries, crushed

1 chilli, finely chopped

1 tsp ground allspice

250ml/9fl oz cider

2 tbsp chopped fresh parsley

2 tbsp sherry vinegar

100g/3┬Żoz caul fat 

What you do...

For the pork faggots, mix together the chopped pigs' liver and heart and the minced pork in a bowl. Mix in the breadcrumbs and season with salt and freshly ground black pepper. Heat half of the vegetable oil on a deep, non-reactive frying pan, then add the shallots, leek, carrot and garlic.

Fry gently until the shallots are soft but not coloured. Add the juniper berries, chilli and allspice and stir well.

Add the cider, increase the heat and and boil until the liquid has reduced to about a tablespoon, about 20 minutes. Allow to cool.

When cool, add the chopped parsley, then add the shallot and leek mixture to the bowl with the meat and mix until well combined. Add the vinegar and season, to taste, with salt and freshly ground black pepper.

Preheat the oven to 180C/350F/Gas 4.

Roll the meat mixture into 12 even-sized faggots and wrap each in a small piece of caul fat.

Heat the remaining oil in a pan over a medium heat and add the faggots (you may need to do this in batches). Cook the faggots, turning regularly, until golden-brown all over. Place the faggots in a roasting tray and roast in the oven until completely cooked through, about 15-20 minutes.

Recipe courtesy of BBC Food by Sean Hope from The Hairy Biker's Food Tour of Britain


Add your comment