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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