Faggot Recipes, How To Cook Ffagod Or Crépine

Easy To Follow Home Made Faggot Instructions

Faggots is a traditional British dish eaten widely across the UK in the first half of the 20th century. They are essentially meatballs of minced pig offal with herbs and bread crumbs. Faggots had been around for at least a hundred years before the second world war but gained in popularity when food rationing started to take effect. They remained as a popular cheap meal until the 1960s when changing trends in food and lifestyle led to the gradual decline in their popularity. The dish however never fully lost favour with the British public and they are still widely available today. Wales, the Midlands and traditional coal mining areas have retained a connection with the dish and faggots and can usually be found in local butchers in these areas. All the successful recipes are stored in the Recipe Directory.

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It's hard to generalize about home made faggots because every household is likely to maintain a slightly different version of the recipe but we think of Welsh faggots or Ffagod as being primarily based on liver with a strong element of suet. In the south east you can find recipes with several different pork ingredients and breadcrumbs are preferred over suet, the size and texture of faggots can also be very varied. In our experience the French pork crépine or crépinette has very little similarity with faggots. Many independent butchers make their own and recipes still exist in many households, you'll find faggots in the freezer compartment of your local supermarket and in some restaurants that specialise in more traditional English dishes.

Faggots are usually served with peas, gravy and mash. Follow a reliable recipe, use good quality ingredients and you'll have a delicious and warming meal.

If you enjoyed making this meal you may also like to try our Lancashire hot pot recipe.

Preparation Time: 50 Minutes
Cooking Time: 2 Hours

People tend to love or hate faggots, but these beauties, freshly made in faggot gravy bare little resemblance to their distant cousins, which you may have seen in the deep freeze at your local supermarket.

Ingredients: Serves 4

1 pigs liver - diced
1 pigs heart - diced
6 rashers streaky bacon - cut into strips
250g pork belly - diced
2 medium sized onions - peeled and sliced
1 egg
100g bread crumbs
2 tsp of finely chopped fresh sage
Salt and pepper to taste
A large knob of butter

Cooking Instructions:

  1. Melt the butter in a large heavy based oven proof pan, add half the sliced onion and cook over a moderate heat until the onions soften.
  2. Gradually add all the meats, stir for a few minutes then add enough water to cover the ingredients, leave uncovered and put in the middle shelf of the oven at 190°C for 50 minutes.
  3. Remove from the oven, drain the liquid (to make the gravy), mince the meats and onion with the remaining onion, egg, bread crumbs, 1 tsp of sage and salt and pepper, mix well and form into faggot sized balls.
  4. Place the faggots into a greased baking tray and add enough of the reserved liquid to just cover the base of the tray. Cook for about 40 minutes at 200°C on the middle shelf.
  5. In the meantime use the rest of the reserved liquid to make some gravy.
  6. Five minutes before the faggots are cooked add the gravy to the tray and cook on the stove getting as much of the meat juices into the liquid.
  7. Serve whilst piping hot with mashed potatoes and peas, garnish with the remaining sage.

Your Comments

"Dear Buster, when I lived in France I often had a dish called crepine du porc, this was very similar to faggots, is this where they originate?

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