Main dish
Classic British Faggots
PrepPr20 minCookCk1 hTotalTot1 h 20 minServesSrv4Ca:PCa:P1:2.6
Ingredients
- 4 oz pork shoulder, coarsely chopped
- 4 oz pig’s liver, coarsely chopped
- 8 oz pork belly, coarsely chopped
- 4 oz bacon, coarsely chopped
- 4 oz sourdough breadcrumbs
- 1 medium onion, finely chopped
- ½ tsp ground mace
- 1 tsp ground allspice
- 2 tbsp fresh parsley, finely chopped
- 2 sage leaves, finely chopped
- 1 small red chili, seeded and finely chopped
- Salt and freshly ground pepper, to taste
- 16 slices streaky bacon (or caul fat), for wrapping
Directions
- Preheat the oven to 445°F.
- Grind (or pulse) pork shoulder, pig’s liver, pork belly, and bacon until finely chopped. Avoid overmixing.
- In a large bowl, combine the minced meat with breadcrumbs, onion, mace, allspice, parsley, sage, chili, salt, and pepper.
- With slightly wet hands, form the mixture into eight equal meatballs.
- Wrap each meatball securely in two slices of streaky bacon (or caul fat), overlapping as needed.
- Place on a rimmed baking sheet.
- Bake until the internal temperature reaches 160°F, about 50–60 minutes.
- Serve immediately, best with mashed potatoes, onion gravy, or peas.
Only use high quality pig
Contribution
Original recipeNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 638.775
- Total Fat 186g
- Saturated Fat 18.9g
- Polyunsaturated Fat 49.5g
- Monounsaturated Fat 25.3g
- Cholesterol 803.1 mg
- Sodium 5510.7 mg
- Carbohydrate 111.5g
- Fiber 20.2g
- Starch 50.1g
- Protein 131.9g
- Calcium 477.1 mg
- Phosphorus 1253.6 mg
- Ca:P ratio 1:2.6
- Vitamin A 10777.2 mcg
- Vitamin C 201.5 mg
- B1 (Thiamin) 15.8 mg
- B2 (Riboflavin) 3.7 mg
- B3 (Niacin) 49.3 mg
- B5 (Pantothenic) 9.4 mg
- B6 4.2 mg
- Folate 1222.7 mcg
- B12 62.2 mcg
- Vitamin K 671.3 mcg
- Copper 9.6 mg
- Zinc 11.9 mg
- Selenium 163.1 mcg
