Traditional British Faggots

Ingredients

• 500g (1.1 lb) pork liver 500g (1.1 lb) pork liver
• 500g (1.1 lb) pork heart 500g (1.1 lb) pork heart
• 500g (1.1 lb) pork belly 500g (1.1 lb) pork belly
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground sage 1 teaspoon ground sage
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• 2 onions, sliced 2 onions, sliced
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork liver, pork heart, and pork belly. Grind the meats together using a meat grinder or food processor until finely minced.
2. 2.
   Add the finely chopped onion, minced garlic, breadcrumbs, parsley, thyme, sage, nutmeg, salt, and pepper to the minced meat mixture. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small meatballs, about the size of a golf ball.
4. 4.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced onions and cook until softened and lightly caramelized.
6. 6.
   Sprinkle the flour over the onions and stir well to coat.
7. 7.
   Gradually pour in the beef or vegetable broth while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook until the gravy thickens.
8. 8.
   Return the meatballs to the skillet with the gravy. Cover and simmer for about 1 hour, or until the faggots are cooked through and tender.
9. 9.
   Serve the faggots hot with the onion gravy spooned over the top.

Treat your ingredients with care...

• Pork liver — Make sure to trim any excess fat and remove any tough membranes before grinding.
• Pork heart — Remove any tough connective tissues and valves before grinding.
• Pork belly — Choose a piece with a good balance of lean meat and fat for the best flavor and texture.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.

Tips & Tricks

• For a richer flavor, you can add a splash of Worcestershire sauce or a dash of balsamic vinegar to the gravy.
• If you prefer a smoother texture, you can blend the meat mixture in a food processor before shaping into meatballs.
• Serve the faggots with mashed potatoes and steamed vegetables for a complete meal.
• Leftover faggots can be refrigerated and reheated the next day for an equally delicious meal.
• If you can't find pork offal, you can substitute with ground pork or beef for a milder flavor.

Serving advice

Serve the Traditional British Faggots hot, spooning the onion gravy generously over each meatball. Accompany them with creamy mashed potatoes and a side of steamed greens for a satisfying and comforting meal.

Presentation advice

Arrange the faggots on a serving platter, drizzling the onion gravy over them. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with the mashed potatoes and steamed greens on the side.