- View
Faggots are hearty pork meatballs made from offal, baked or braised in deep gravy. They sit proudly beside buttery mash and marrow fat peas. This is comforting British fare that values thrift and flavour, turning humble cuts into something inviting for chilly evenings.
The dish grew up in butchers’ shops and home kitchens where nothing good was wasted. Cooks minced liver and heart with belly and herbs, shaped the mixture, then wrapped each ball in caul fat so it basted itself as it cooked. The result is tender and richly savoury.
If you are new to offal, faggots offer a gentle introduction. Liver brings depth, yet bread and onions soften the profile, while the gravy ties everything together. A spoon of pickle or a splash of vinegar brightens the plate and keeps each bite lively.
It is a dish that invites conversation around the table. People share stories about family butchers, work canteens, and chip shop suppers. Trying faggots today connects you with those everyday rituals while offering a plate that is generous, honest, and full of character.
What Is Faggots?
Think of faggots as seasoned meatballs with a classic British larder at their core. Pork liver and heart are minced with streaky cuts, breadcrumbs, onions, and parsley. The mix is shaped into rounds, then often wrapped in lacy caul so it cooks evenly and stays moist.
Once formed, the faggots are browned for colour, then settled into a tray with stock and onions. They simmer gently so flavours mingle. Some cooks add ale or a spoon of brown sauce for tang. The gravy thickens around them, ready for a ladle over mash.
Regional habits differ. In the Black Country you may see larger faggots with an assertive liver note. In South Wales the seasoning may lean sweeter and peppery. Ready to eat versions appear in bakeries and chippies, though a fresh tray from the oven is hard to beat.
Ingredients and Taste
The essentials are pork liver, pork heart, some fatty pork such as belly or shoulder, breadcrumbs, onions, sage or marjoram, parsley, egg, and seasoning. Caul fat is traditional for wrapping, though bacon rashers or no wrap at all also work. Stock and onions build the gravy.
Good faggots taste rounded and savoury with gentle spice and a clear pork character. Liver gives depth rather than bitterness, while breadcrumbs keep the texture light. The gravy carries caramelised onion sweetness. Serve with hot mash and garden or marrow fat peas.
Small tweaks change the mood. A bit of mace or allspice adds warmth. A spoon of mustard wakes the gravy. Cider or ale lifts the sauce, while apple chutney on the side brings brightness. Leftovers slice well and reheat kindly for next day sandwiches.
A Taste of History
The name “faggot” relates to older English words for bundles or parcels, which fits the way these meatballs are formed. Offal dishes like this were common in market towns where butchers made sure every edible part of the animal was used, feeding families well while keeping costs low.
Faggots became especially associated with the Black Country, a region in the West Midlands of England. The name of the area comes from the coal mining and heavy industry of the nineteenth century, when smoke and soot darkened the landscape. It has no link to people, but rather to the industrial character of the place.
Communities there, as well as in South Wales, valued faggots for their rich flavour and affordability. Pubs, bakeries, and chip shops served them hot with peas and gravy, a welcome meal after long hours of labour. The tradition later spread across the country, keeping its roots as a dish of thrift and comfort.
How to Make Faggots (Offal Meatballs)
Faggots are a rustic British classic, made from pork offal, herbs, and breadcrumbs, wrapped in caul fat for a tender finish. Expect hearty flavours with a rich onion gravy, perfect alongside mashed potatoes and garden peas. The preparation is straightforward yet rewarding, offering a glimpse into Britain’s deep rooted culinary heritage. See the recipe card at the bottom for printable directions
Ingredients
For the faggots
- 500 g pork liver, finely minced
- 500 g pork belly or shoulder, minced
- 250 g fresh breadcrumbs
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1 tsp salt
- Pinch of ground nutmeg
- Caul fat, soaked in cold water (enough to wrap each faggot)
For the onion gravy
- 2 large onions, thinly sliced
- 30 g butter
- 1 tbsp plain flour
- 500 ml beef stock
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
Cooking Instructions
Step 1: Prepare the Oven and Caul Fat
Preheat your oven to 180°C. Rinse the caul fat gently in cold water and leave it to soak, which makes it more pliable and easier to wrap around the faggots. Set aside while preparing the meat mixture.
Step 2: Combine the Meat and Seasonings
Place the minced pork liver and pork belly in a large mixing bowl. Add the chopped onion, garlic, breadcrumbs, sage, thyme, salt, pepper, and nutmeg. Mix thoroughly by hand to ensure an even distribution of flavours and textures.
Step 3: Shape the Faggots
With damp hands, form the mixture into evenly sized balls, roughly the size of a golf ball. Aim for consistency in size so they cook evenly in the oven.
Step 4: Wrap in Caul Fat
Cut the caul fat into squares large enough to wrap around each faggot. Lay each meatball in the centre, then fold the caul fat neatly around it, tucking in the edges to seal. This helps keep the faggots moist during baking.
Step 5: Arrange in a Baking Dish
Lightly grease a baking dish and place the wrapped faggots inside, leaving space between each one. The fat will render as they cook, so a deep dish works best to catch the juices.
Step 6: Bake the Faggots
Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue cooking for another 20 minutes until the caul fat has melted away and the faggots are browned.
Step 7: Prepare the Onion Gravy
While the faggots bake, melt the butter in a pan over medium heat. Add the sliced onions and cook slowly until soft and golden, about 15 minutes. Sprinkle in the flour, stir to coat, and gradually whisk in the beef stock until smooth.
Step 8: Flavour and Simmer the Gravy
Stir in Worcestershire sauce, season with salt and pepper, and let the gravy simmer until thickened. Adjust consistency by adding more stock if needed, stirring occasionally.
Step 9: Rest the Faggots
Once cooked, remove the faggots from the oven and allow them to rest for 5 minutes. This helps the juices settle, keeping the meatballs tender when served.
Step 10: Serve with Gravy and Sides
Plate the faggots alongside creamy mashed potatoes and buttered peas. Pour over the onion gravy generously. Garnish with a sprinkle of fresh parsley if desired, and serve hot.
Variations and Substitutions
- If caul fat is unavailable, you can bake the faggots without wrapping, though the texture will be slightly firmer.
- Pork heart can be included alongside liver for a richer flavour.
- Substitute fresh breadcrumbs with oatmeal for a more traditional, rustic finish.
- Chicken liver can be used if pork liver is difficult to find, though the flavour will be milder.
Cooking Tips for Perfect Faggots
- Use a mix of lean and fatty cuts of pork for balance, as too much lean meat will dry out.
- Always soak caul fat in cold water before wrapping to make it flexible and easy to handle.
- Cook onions for the gravy slowly to bring out sweetness and depth.
- Rest the faggots briefly before serving to keep them juicy.
Faggots (Offal Meatballs)
Ingredients
For the faggots
- 500 g pork liver finely minced
- 500 g pork belly or shoulder minced
- 250 g fresh breadcrumbs
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1 tsp salt
- Pinch of ground nutmeg
- Caul fat soaked in cold water (enough to wrap each faggot)
For the onion gravy
- 2 large onions thinly sliced
- 30 g butter
- 1 tbsp plain flour
- 500 ml beef stock
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C. Rinse the caul fat gently in cold water and leave it to soak, which makes it more pliable and easier to wrap around the faggots. Set aside while preparing the meat mixture.
- Place the minced pork liver and pork belly in a large mixing bowl. Add the chopped onion, garlic, breadcrumbs, sage, thyme, salt, pepper, and nutmeg. Mix thoroughly by hand to ensure an even distribution of flavours and textures.
- With damp hands, form the mixture into evenly sized balls, roughly the size of a golf ball. Aim for consistency in size so they cook evenly in the oven.
- Cut the caul fat into squares large enough to wrap around each faggot. Lay each meatball in the centre, then fold the caul fat neatly around it, tucking in the edges to seal. This helps keep the faggots moist during baking.
- Lightly grease a baking dish and place the wrapped faggots inside, leaving space between each one. The fat will render as they cook, so a deep dish works best to catch the juices.
- Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue cooking for another 20 minutes until the caul fat has melted away and the faggots are browned.
- While the faggots bake, melt the butter in a pan over medium heat. Add the sliced onions and cook slowly until soft and golden, about 15 minutes. Sprinkle in the flour, stir to coat, and gradually whisk in the beef stock until smooth.
- Stir in Worcestershire sauce, season with salt and pepper, and let the gravy simmer until thickened. Adjust consistency by adding more stock if needed, stirring occasionally.
- Once cooked, remove the faggots from the oven and allow them to rest for 5 minutes. This helps the juices settle, keeping the meatballs tender when served.
- Plate the faggots alongside creamy mashed potatoes and buttered peas. Pour over the onion gravy generously. Garnish with a sprinkle of fresh parsley if desired, and serve hot.
Leave a Review