Making Of Traditional Faggots

Faggots are a traditional dish in Britain, they are a sort of meatball made with pork, pork offal and 

bacon/pork belly.  The dish is also known as Ducks or, Savoury Ducks.  

This is considered a meal that is cheap to make and that uses odd bits of pork and use them effectively.  Popular on a farm, for instance.  Faggots are not as popular in the mainstream, as they once were.  There is a famous brand of frozen faggots, called Mc Brain's. 

 I found that these contain too much filler and less meat.  Many traditional butchers and pubs have quite nice versions!  Homemade is the fresher and the best choice, of course.  Here is a recipe:

4 oz. ground pork shoulder

4 oz. pork liver

8 oz. pork belly, chopped

Any off cuts of bacon

4 oz. breadcrumbs

1 onion, finely chopped

2 tsp. mixed spice

1 tsp. sage

1 tsp. thyme

salt and pepper

Mince all this finely in a food processor, but not to the point of mush. 

1 beaten egg, or caul fat

If you can't get a hold of caul fat, add an egg to hold the mixture together. Form into balls.  If you are lucky enough to have caul fat eliminate the egg and wrap in the caul fat after forming into balls.  

Brown the balls in an oven proof skillet with a small amount of oil.  Pop into a 325 degree oven and cook for at least an hour.

For onion gravy:

Soften 3 chopped onions in a generous knob of butter over low heat , until carmelised, about 30 minutes.   Coat with  2 tbsp. of flour.  Cook the rawness off the flour, then add 100 ml sherry and 400 ml of beef gravy.  Turn up the heat and thicken into a bubbly gravy.  Add a tsp. mustard, and a dash of worchestershire sauce.

To serve the British way, pour over the onion gravy and accompany with mushy peas and mash.  I sprinkled chopped parsley all over mine.

Faggots I had at a local to Ironbridge - the Black Swan....Or as Jack calls it:

The Dirty Duck

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