Faggots (Liver, Kidney, and Pork Meatballs)

[Photograph: Sydney Oland]

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)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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)


  • 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)


  1. 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.

  2. 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.

  3. 3

    Roast faggots in preheated oven for 35-40 minutes (if using bacon, it will take a bit longer) and serve immediately.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: