we are having an argument my colleague Tracey and I , as to the contents of a faggott...she thinks the only meat is pigs liver, i thought all the offal was used....can anyone offer advice as she's about to get a faggot or even worse up her nostril! :-)
I have just come across a recipe for faggots in Hugh Fearnley-Whittingstall The River Cottage Meat book - fantastic book. His faggots contain, pigs liver, fatty pork scraps or coarse sausage meat and Pigs heart, also ham or bacon scraps. So I guess as with many recipes there is more than one way to make a faggot - no smutty comments please
Definitely lots of variations on a basic theme which is pigs liver, minced pork, onions, breadcrumbs & herbs.
After that add whatever else you fancy and debate whether it should have plain or onion gravy.
Remember "Brains" faggotts? V.offputting brand name if you ask me - tasted good though!
Ha! - I've not made faggots for a while - The ones I gave you would have come from one of the many Forest of Dean butchers who still make their own. When I do make them, they contain a mix of: minced pork, bacon, liver, onions and bread crumbs. This is held together with a piece of caul fat. Caul fat is slightly tricky to get hold of in London, one butcher I approached could only get it in industrial quantities. The problem was solved by the good people at The Ginger Pig.
I noticed Porterfords, in Bow Lane, offering "faggots" last week, I'm not too sure about these as they were raw (they should always be cooked) and didn't appear to have any offal in them, although I can understand their reluctance to cook them, wasn't it somebody's faggots that caused an outbreak of fire in Pudding Lane?