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Faggots (Liver, Kidney, and Pork Meatballs)
Note: Faggots are traditionally served with mashed potatoes, buttered peas, and onion gravy.
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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Faggots (Liver, Kidney, and Pork Meatballs)
About This Recipe
| Yield: | makes 16 faggots |
| Active time: | 35 minutes |
| Total time: | 1 hour 30 minutes |
| Special equipment: | baking sheet |
| This recipe appears in: | British Bites: Faggots (Liver, Kidney, and Pork Meatballs) |
Ingredients
- 1 1/2 pounds ground pork
- 1/2 pound pork liver, finely chopped
- 1 pound kidney (pork or veal), cleaned and finely chopped
- 1/2 large onion, grated on the largest holes of a box grater (about 3/4 cup)
- 1/2 cups fine breadcrumbs
- 1/4 teaspoon ground mace or nutmeg
- 1 tablespoon picked fresh thyme leaves
- 1 tablespoon finely chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1 teaspoon vegetable oil
- 16 strips bacon or 1/3 pound caul fat (soaked in water for 20 minutes)
Procedures
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1
In a large bowl, combine ground pork, pork liver, kidney, onion, breadcrumbs, mace, thyme, and sage, and mix well with your hands, then season with salt and pepper. Heat vegetable oil in a large non-stick skillet; sear off a small amount of filling and taste for seasoning. Adjust if necessary.
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2
Adjust oven rack to middle position and preheat to 375°F. Place 1/4 cup of filling in the center of a strip of bacon, or piece of caul fat, and wrap fat or bacon around filling. Repeat with remaining filling and then place on prepared baking sheet.
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3
Roast faggots in preheated oven for 35-40 minutes (if using bacon, it will take a bit longer) and serve immediately.
