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.