Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4–6
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the faggots
- 2 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, chopped
- 1 tbsp chopped fresh thyme
- 500g/1lb 2oz mix minced pig’s liver, heart and lung
- 500g/1lb 2oz pork belly mince
- 12 sage leaves (6 chopped and 6 left whole)
- 6 bay leaves
- 300g/10½oz caul fat
- 1 litre/1¾ pint chicken stock
For the vegetables
- 4 baby turnips, halved
- 3 baby leeks, halved
- 4 Chantenay carrots, halved
- 30g/1oz unsalted butter
- 1–2 tsp caster sugar
- 1 bay leaf
- 1 tbsp chopped fresh flatleaf parsley
Method
Preheat the oven to 170C/150C Fan/Gas 3.
To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool.
Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat.
Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered.
Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze.
Serve the faggots in a serving bowl with the vegetables on the side.