Faggots. No 'Brains' Needed

An article in the Farmers' Guardian titled 'Offal renaissance to boost livestock industry' reminded me that I had a bag of pig's 'bits' in the freezer, ready for making faggots.

I used this recipe by Antony Worrall Thompson that, unlike many others, doesn't boil the meat before mincing. I amended the recipe slightly adding more sage, and parsley instead of chives. The gravy was made using stock, tomato puree and soy sauce for colour, thickened with a roux - my wife cannot have anything with wine in.

I'm pleased with the end result and Emma, my younger daughter' loves them - better than Brains dad! Not that that would be difficult! They are very much the 'faggot and gravy' type rather than the firmer faggots many local butchers prepare – I like that type sliced and fried.

Next time I'd add even more sage and cover them in the later stages of cooking, but all in all, I'm very satisfied.

Plated Faggots

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There are three comments

Tim

Thanks for offering this recipe. I made a batch and was even able to source some caul fat and they turned out wonderfully. Very tasty and the whole family enjoyed them. I appreciate the resources to have access to these recipes – something that would have been much more difficult if not impossible before the onset of the internet since I live in the states.

Tim, - 06-10-’15 16:19
Phil

Hi Tim,

I’m so glad that you enjoyed them. I guess that they probably need renaming before they’ll become popular on your side of the pond!

Phil, - 14-10-’15 19:50
Tim Fleming

You’re right there! When I went to buy the caul, heart, and liver at the butcher, I explained what I was making to the woman at the counter and after telling her what they are called she replied, “Maybe you should just call them Welsh meatballs instead.”

It’s the rare person in this country who knows of the other definitions of “faggot” than simply the derogatory concept it conveys here.

On a side note – Another annoying thing about this country is the fact that sheep lung is illegal to sell or buy, which thwarts my efforts at making authentic haggis. It seems everyone is so caught up in the modern world there is little to no knowledge or appreciation of our heritage and ancestry. – All the more reasons why I appreciate your site!

Tim Fleming, - 07-11-’15 15:46

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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