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Savoury Ducks | Faggots

Introduction & method

Faggots are a traditional British bundle of pork meat and offal, with oats or rusk and a punchy herby/spicy seasoning. Also known as savoury ducks in some parts of the country. Not seen much these days, but definitely worth making.

 Savoury Ducks | Faggots Recipe

Make them


If you are mincing your own meat, remove any bones from the pork and cut it into chunks that will go through your mincer. Cut the liver into chunks, and pel and chop the onion into about 8 chunks. Pass them through the mincer, using the coarse plate. If you don't have a mincer, finely chop the liver and onion and mix it with the minced pork.

Mix in the oats, herbs and spices and form into 9 balls. If you have managed to acquire some caul fat, cut it into 15cm (6 inch) squares and wrap each faggot in it.

Bake them


Preheat your oven to 160°C (320°F) for a fan oven, or 180°C (356°F) for a conventional one. Place the faggots into a small roasting tin. Pour 1cm (half an inch) of boiling water in the bottom and, if you aren't using caul fat, drizzle oil over the top of the faggots. Place in the oven for 1 hour.

Eat them


Serve hot with mashed potatoes or chips, and peas. And a rich onion gravy. Faggots are also great cold, or sliced like meatloaf to put in a sandwich.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Savoury Ducks | Faggots on YouTube.

 
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Ingredients & Info



 500 grams pork chops, shoulder or mince
 300 grams pork liver
 75 grams oats
 1 medium onion
 1 tsp white pepper
 half a tsp nutmeg
 half a tsp mace
 half a tsp thyme
 half a tsp sage
 half a tsp salt

PLUS

If you can get caul fat, that's great. Otherwise you'll need some oil for drizzling.


UNITS:
Metric
US Customary/Imperial

Makes 8 -9 faggots
Prep time: 10 minutes.
Cooking time: 1 hour.
Total time: 1 hour 10 minutes.