Now if anyone wants a traditional Wiltshire faggot recipe......FB style then just ask.
Hello. I be asking
Right.....erm, there is always room for a bit of creativity in faggot making, so take this as more of a guide to experiment with rather than something set in stone.
The key ingredient is caul.....this is the stomach lining of a pig...its now difficult to get hold of, but a proper butcher will get you some if you can find a proper butcher.....essentially its throw away stuff, so costs little.
You need a kilo of pork, and half a kilo of offal.....liver is my favourite, pigs or lambs....ox is a bit strong.
Roughly chop up the meat and offal a bit, chop probably half an onion....maybe more its a matter of taste.
Soak a couple of slices of bread in some water, squeeze out the excess...you want it soggy not soaking and get some herbs ready...sage is often recommended....I just use mixed herbs.
Wack the meat into a mincer with the onion....you can of course use a Kenwood or something, but I prefer a good old fashioned mincer.
Break the bread up into small pieces, not really crumbs, and mix in with the meat, onions and herbs....then gather up roughly apple size lumps of mixture and form into balls.
The caul then needs to be cut up into large pieces, sufficient to encase the meatball, wrap the caul completely around the faggot some overlap is fine as it secures the packet.
Then repeat the process until your mixture is all used up.
Place the faggots into a roasting tin, make a rich gravy and pour into the tin, so the base of the faggots are covered, but most is showing...again this bit is experiment, depending on how much gravy you like .
Put it in the oven at 200C or whatever that is in gas and cook for about 1 hour.....maybe two or three times baste the faggots with the gravy.
