Traditional British Faggots Made with Pork and Offal

Faggots are a traditional British dish that has unfortunately fallen out of favor in recent years. It’s wonderful to see a resurgence of interest in this humble meat dish, likely because it’s so easy and inexpensive to prepare.

How Are Faggots Made? 

Traditionally, faggots are made using offal, usually pork, consisting of parts of the animal that are generally discarded, though they now typically include the liver and sometimes the heart. The ground meat mixture is then wrapped in caul fat or bacon and baked.

Why Are They Called Faggots? 

Although this dish shares its name with a slur in American English, in British English, the word originates from the method of preparation and presentation. The term “faggot” is an archaic British word for a bundle of sticks. In this dish, the ground meat mixture is wrapped in fat—often caul fat or, as in this recipe, bacon—before cooking, thereby resembling a bundle.

How To Serve Faggots 

Serve these delicious morsels with a bowl of light, fluffy mashed potatoes along with onion gravy​ or  mushy peas.

Tips for Making Faggots Recipe

• No bacon, no problem – If desired, you can use caul fat instead of bacon. While this is a specialty item, you can order it from dedicated butcher shops.
• The meat should be very cold before grinding – The process of grinding meat heats it up, and if it is heated too much the fat can start to melt, resulting in faggots with a mealy texture.
• If using a food processor – Grind the meat in small batches to ensure even grinding and to prevent over-processing. This can cause the faggots to have a tight, bouncy texture.
• Make it less sticky – Wet your hands slightly with water before shaping the meat mixture into balls to keep it from sticking to your hands.

Ingredients

• 4 ounces (110 grams) pork shoulder, coarsely chopped
• 4 ounces (110 grams) pig’s liver, coarsely chopped
• 8 ounces (250 grams) pork belly, coarsely chopped
• 4 ounces (110 grams) bacon, coarsely chopped
• 4 ounces (110 grams) breadcrumbs
• 1 medium onion, finely chopped
• 1/2 teaspoon ground mace
• 1 teaspoon ground allspice
• 2 tablespoons finely chopped fresh parsley
• 2 medium fresh sage leaves, finely chopped
• 1 small red chili, seeded and finely chopped
• Salt, to taste
• Freshly ground pepper, to taste
• 16 slices streaky bacon, or caul fat

Steps to Make It

1. Gather the ingredients.The Spruce Eats / Julia Hartbeck
2. Position a rack in the center of the oven and heat it to 445 F / 170 C / Gas 3. Mince 4 ounces (110 grams) pork shoulder (coarsely chopped), 4 ounces (110 grams) pig’s liver (coarsely chopped), 8 ounces (250 grams) pork belly (coarsely chopped), and 4 ounces (110 grams) bacon (coarsely chopped) in a meat grinder. Alternatively, pulse in a food processor until finely chopped. Be careful not to overmix.The Spruce Eats / Julia Hartbeck
3. Place the minced meat into a large bowl. Add 4 ounces (110 grams) breadcrumbs, 1 medium onion (finely chopped), 1/2 teaspoon ground mace, 1 teaspoon ground allspice, 2 tablespoons fresh parsley (finely chopped), 2 medium fresh sage leaves (finely chopped), 1 small red chili (seeded and finely chopped), and salt and pepper to taste. Mix thoroughly.The Spruce Eats / Julia Hartbeck
4. Dampen your hands, divide and roll the minced meat mixture into 8 evenly-sized balls.The Spruce Eats / Julia Hartbeck
5. Take the 16 slices streaky bacon or caul fat and wrap each meatball in two bacon slices, making sure it securely wraps the meat. It’s OK to overlap the bacon.
6. Place the faggots onto a large rimmed baking sheet.The Spruce Eats / Julia Hartbeck
7. Bake until a thermometer inserted in the center of the meat reads 160 F, about 50 to 60 minutes. Once cooked, remove from the oven and serve immediately. If you’re not ready to eat the faggots, wrap them in foil to keep them warm.The Spruce Eats / Julia Hartbeck

How To Store British Faggots Recipe

Refrigerate leftover faggots in an airtight container for up to four days. Reheat them gently in a warm oven, covered with foil, to prevent them from drying out.