Faggots 1935
Step back in time with this classic British recipe for Faggots 1935, a hearty, flavorful dish steeped in tradition. Perfectly blending pig’s liver, heart, and streaky bacon with warm spices like allspice and fresh herbs including sage and thyme, these rich, meaty balls are wrapped in delicate caul fat for a stunning presentation. Baked to juicy perfection and paired with a caramelized onion gravy, this dish captures the essence of comforting, old-fashioned home cooking. Serve alongside creamy mashed potatoes and sweet peas for a satisfying meal that celebrates the timeless flavors of 1930s British cuisine.
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Recipe Information
Ingredients
- 300 g Pig's liver
- 200 g Pig's heart
- 150 g Streaky bacon
- 1 large, finely chopped Onion
- 100 g Fresh breadcrumbs
- 1 tbsp, freshly chopped Sage
- 1 tsp, freshly chopped Thyme
- 0.5 tsp, ground Allspice
- 1 tsp Salt
- 0.5 tsp, freshly ground Black pepper
- 300 g Caul fat
- 500 ml Beef stock
- 1 tbsp Flour
- 1 tbsp Butter
- 1 large, thinly sliced Onion (for gravy)
Instructions
Preheat your oven to 180°C (350°F).
In a food processor, combine the pig's liver, pig's heart, and streaky bacon. Pulse until finely minced.
Transfer the minced mixture to a bowl and mix in the finely chopped onion, breadcrumbs, sage, thyme, allspice, salt, and black pepper. Mix thoroughly to combine.
Divide the mixture into 8 equal portions and shape them into balls.
Carefully rinse the caul fat under cold water to remove any excess salt. Drape a piece of caul fat around each ball, ensuring it is completely wrapped.
Place the wrapped faggots in a greased baking dish, ensuring they are spaced slightly apart.
Pour 250 ml of the beef stock into the dish to keep the faggots moist while cooking.
Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
While the faggots are baking, prepare the onion gravy. Heat the butter in a saucepan over medium heat and add the thinly sliced onion. Cook until caramelized, about 10 minutes.
Sprinkle the flour over the onions and stir well to create a roux. Gradually add the remaining 250 ml of beef stock while continuously stirring to avoid lumps. Simmer until thickened.
After 1 hour of cooking, remove the foil from the faggots and increase the oven temperature to 200°C (400°F). Bake uncovered for an additional 20-30 minutes, or until the caul fat is golden and crisp.
Serve the hot faggots with the onion gravy poured over them, accompanied by mashed potatoes and peas for a classic presentation.
Nutrition Facts
Calories |
4080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.0 g | 382% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 1868 mg | 623% | |
| Sodium | 8028 mg | 349% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 21.4 g | ||
| Protein | 219.9 g | 440% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 348 mg | 27% | |
| Iron | 43.7 mg | 243% | |
| Potassium | 3066 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
