Sunday, 18 September 2011


What is it about Faggots that you can't actually say them without an exclamation mark!  I first had them when I left home and had to fend for myself.  'Brains' Faggots they were and I thought they were made from brains hence the name, I'm not entirely convinced  they didn't mind you.  Anyhoo, my love of offal has not waned and I recently saw faggots selling in a butchers in Bath.  I'd not thought of making them myself before but I'm glad I did, they're de-lish, like a meatball only softer but not mushy like to aforementioned  faggot of the cerebral variety.

Now, you have 3 choices when it comes to mincing your offal (not very often you get to use that sentence!)  Get your butcher to do it, if you have a mincer do it yourself or just stick it in your food processor but be careful not to get it too mushy, you still want a bit of texture.

We had ours with onion gravy and squashed potatoes.  Squashed potatoes if you're interested are new or salad spuds, boiled then put in a roasting tin and 'squashed' slightly with a fork or masher.  You just want to crack them open a little. drizzle a little oil on and sprinkle with salt flakes and caraway seeds.  Roast these at the same time as the faggots.

  • 1 Onion chopped finely
    220g Minced Pigs Liver
    3 Lambs Hearts Trimmed of fat and chopped into chunks
    400g Belly Pork Trimmed of fat and rind and chopped into chunks
    1/2 tsp Mace
    1 tsp Allspice
    30g Fresh Chives snipped
    15g Fresh Sage snipped
    1 egg
    130g Fresh Bread Crumbs
    Salt & Pepper

    2 Red Onions
     Sprigs Fresh Thyme
    2 tbsp Oil
    3 tbsp Flour
    1 Glass Red Wine
    1 1/2 pt Fresh Stock
    1 tbsp Red Currant Jelly

    Basically everything goes in together and gets a good mix either in your mixer or by hand.  When it's all combined form it into balls, I made 24 using an ice cream scoop to measure even quantities.  Roll them lightly in your hand to form the shape and chill in the fridge for 1 hour to firm up a little.

    Once chilled, roast in the oven for 30-40 minutes at 170C.

    I made the gravy by roasting the onions chopped into chunks with the fresh thyme drizzled with oil. Cook for about 30 minutes then sprinkle with flour and stir it in till it coats the onion.  Put your pan on the hob and add a glass of red wine (I keep left overs in the freezer for things like this) heat it through till it starts to bubble, you want to cook off the alcohol but keep the flavour.  Now add your stock and the red currant jelly and stir till it thickens.

    Once the faggots are cooked, pour the gravy over them and return them to the oven for 10 minutes before serving..  

Enough for another day and in a foil tray just like 'Mr Brains'


  1. These look wonderful! I have to say Im not a masssiiveee faggot eater but like what I have tried and my mum is currently peering over my shoulder BEGGING me to make these as she is certainly a huge fan :) Great and unique recipe indeed :)

  2. Go on, have a go, it could change your view on them. Let me know if you do x

  3. Mmmyum i loooove faggots not had them for years and years. Do you use A.I Roberts Butchers on the crescent for your meat? I always go in there for mine and its usually unusual cuts that I ask for so no exception here!

  4. I do shop at Robert's sometimes, I especially liked the baked Ham.