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Faggots are 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 breadcrumbs. 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. 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.
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
2 tsp of finely chopped fresh sage
Salt and pepper to taste
A large knob of butter
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