Faggots are a traditional recipe originating from the United Kingdom, particularly from the regions of Wales and England. It is a preparation made from pork offal, especially liver and other cuts, which are mixed with herbs and bread to form small balls or meatballs that are then baked. In various Latin American countries, this recipe may not be very well known under the same name, but similar dishes prepared with offal and breadcrumbs have their equivalents in local traditional cuisine, albeit with different names. For example, in Mexico and some regions of South America, dishes such as offal meatballs or homemade sausages share characteristics with faggots that reflect the complete utilization of the animal and economy in popular cooking.
This dish dates back to times when families made the most of every part of the pig, and in 1935 it was common in British kitchens as a hearty and economical food. Over time, it has remained a regional specialty that rescues intense and traditional flavors, rooted in the culinary culture of workers and peasants.
How to prepare Faggots 1935
To prepare this recipe you will need the following ingredients: pork liver, streaky bacon, onions, breadcrumbs, sage, pork caul, salt and pepper.
First, put all the ingredients in a meat grinder and mix until you get a homogeneous mass.
Then, add a cup of boiling water to integrate the mixture well and preserve its juiciness.
Place the pork caul over the mixture, which will help it hold its shape and add texture during cooking.
Finally, bake for one hour until the dish is well browned and cooked through.
