A traditional British food. We used to have these as a kid, but they were always shop bought.

I don’t remember particularly liking them, but as with most things – I now love them.

Serve with either mash or chips, peas and lots of gravy.

You can freeze any surplus faggots for use at a later date.

Makes 9 large faggots


  • 400g pork mince
  • 180g liver
  • 1 apple (grated)
  • 1 Tsp salt
  • 1/2 tsp pepper
  • 1 Tsp parsley
  • 1 Tsp sage
  • 1 Tsp allspice
  • 150g breadcrumbs
  • 2 cloves garlic (peeled and finely chopped)
  • 1 onion (peeled and finely chopped)


Grease a baking tray and heat the oven to 170 degrees Celsius.

Mince the liver in a food processor.

Stick all the ingredients into a large bowl and mix together well, by hand.

Split the mixture into around 9 balls and place them onto a baking tray.

Cook in the centre of the oven for about an hour. If they start to brown too much, cover with a piece of foil.

Ensure the faggots are piping hot in the middle, before serving.

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