Faggots (Liver, Kidney, and Pork Meatballs) Recipe
Classic british dishes updated for the modern American cook.
Note: Faggots are traditionally served with mashed potatoes, buttered peas, and onion gravy.
Read more: British Bites: Faggots (Liver, Kidney, and Pork Meatballs)
- Yield:makes 16 faggots
- Active time: 35 minutes
- Total time:1 hour 30 minutes
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)
Directions
-
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.
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.
Roast faggots in preheated oven for 35-40 minutes (if using bacon, it will take a bit longer) and serve immediately.
This Recipe Appears In
British Bites: Faggots (Liver, Kidney, and Pork Meatballs)This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT