THE BUTCHERS CUT
BY CALLUM EDGE
A good faggot gives the respect to offal that in recent years our society has failed to value for all the wrong reasons. Faggots are a cheap, nutritious and delicious dish, especially served with mash, mushy peas and a good onion gravy. You’ ll need a mincer or equivalent for this recipe and a good butcher. Alternatively you can buy them already made out of our own‘ Butcher’ s Wife’ Kitchen, directly from Delifonseca Dockside, Liverpool.
Ingredients
• 500g pig’ s liver, lungs and heart, diced. Can also use venison when in season or lamb.
• 500g pork belly
• 2 onions, diced
• Handful fresh sage leaves, chopped finely
• Whole fresh sage leaves for wrapping in caul
• few fresh thyme sprigs, leaves picked
• 2 garlic cloves, minced
• 6 fresh bay leaves
• 300g caul fat
• 1 litre / 1¾ pints dark chicken stock
Method
1. Bring a large pan of water to the boil and add the diced meat. Return to the boil, then drain the meat and set aside to cool. 2. Preheat the oven to 150 0 C / 300F / Gas 2. 3. Mince the meat, add it to a bowl and stir in the onion, herbs and garlic until well combined.
4. Shape the mixture into six balls, lay a small sage leaf on top and wrap in the caul fat.
5. Sit the faggots in a roasting tray and pour in the stock. Cook the faggots in the oven for one hour, turning occasionally.
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