River Cottage Autumn

Faggots recipe

Well made faggots are a wonderful thing. Ask a good butcher about getting hold of caul fat - if you have difficulty in getting hold of some, wrapping them in bacon is an appropriate and flavoursome alternative


  • 250g fresh pig's liver
  • 250g fatty pork scraps
  • 1 fresh pig's heart, split in half and rinsed
  • 100g ham or bacon scraps
  • 100g fresh breadcrumbs
  • 1 onion, finely chopped
  • ½ tsp mace
  • 1 tsp cayenne pepper
  • 1 tsp all spice
  • A handful of chopped fresh parsley
  • A few sage leaves, finely chopped
  • Small sprig of rosemary, finely chopped
  • Small chopped red chilli (or dried chilli)
  • Salt
  • Freshly ground white pepper
  • Caul fat or streaky bacon for wrapping (optional)


How to make faggots

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

2. Roughly chop then coarsely mince all the meats and combine in a bowl.

3. Add the breadcrumbs, onion, herbs, spices and some salt and pepper and mix together thoroughly.

4. Shape mixture into six balls.

5. Wrap each in a square of caul fat. Cut it large enough to overlap - it will bind on itself to hold the faggots together.

6. If you're using streaky bacon, stretch each rasher with the back of a heavy knife, making them as long and as wide as possible (approximately two per faggot).

7. Flatten the balls slightly and place on a baking sheet or in an ovenproof dish into which they fit snugly and roast for 50 to 60 minutes, basting once or twice.

© River Cottage


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Thursday 16 October 2008
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