Title: Faggots
Categories: British Offal Pork Sausage
Yield: 1 Servings

1 1/2	lb	Pig's liver
2	lg	Onions
4	oz	Fresh brown or white
		Breadcrumbs
3	oz	Shredded suet
2		Level teaspoons sage
1	ts	Salt
1/4	ts	Pepper

Mince liver and onion into a bowl.

Add remaining ingredients and mix thoroughly.

Form into balls to fit palm of hand. Traditionally, faggots were wrapped in caul to cook. Nowadays, the best way is to use or make foil cups to hold them in shape. Set these in a small roasting tin and pour boiling water around them.

Or, make a loaf of the mixture. Press into a greased 2 lb loaf tin. set this in a roasting tin and pour boiling water around it to come halfway up the sides.

Bake in a moderate oven, gas 4, 350F, 180C for 30 minutes for individual faggots, 1 hour for loaf. Leave loaf in tin for 10 minutes in a warm place. This gives it time to set and it can then be turned out and will slice easily

Haven't personally tried the recipe but it sounds about right. We get ours direct from the local butcher who makes them on the premises. Heat them up in a closed casserole dish with a very rich gravy, serve with lashings of mashed spuds and large 'bullet' peas - wonderful on a cold evening:-)

This is from "The Complete Farmhouse Kitchen Cook Book." Published by Collins in association with Yorkshire Television. It is a compilation of viewer's recipes.

From: Jim Best, Oxfordshire, UK. jim@sharella.u-net.com (Jim Best) Newsgroups: alt.food,soc.culture.british,uk.food+drink.misc

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