Faggots are an old-fashioned pork dish that was eaten shortly after pig slaughter. Just like black pudding or bread roll, but more on the following pages. Meatballs formed from small pieces of shoulder blade, bacon and offal. Some farmers also used a pig’s heart for this dish, which they cut into fine meat. All this is seasoned with parsley and sage and wrapped in intestines, although more sophisticated gourmets used bacon. These meatballs are baked in the oven and then served with English favorite potatoes, mashed potatoes and fried onions. A simple dish but it is still found in many restaurants and pubs in Cornwall or Devon

120 g pork
120 g pork liver
250 g oily bacon or pork intestines
120 g thin bacon plasters
120 g breadcrumbs
1 medium onion
1/2 tsp. mace
1 tablespoon of ground allspice
2 tbsp green parsley
2 tablespoons of sage
1 chilli
salt pepper
 Cut the shoulder, bacon and liver into centimeter-sized pieces and season with salt and pepper. Chop the onion finely. We do the same with parsley and sage.
Mix everything together, adding a few tablespoons of breadcrumbs.
We form meatballs the size of a golf or tennis ball. We wrap in pork intestines or bacon – as desired. We put the meatballs on a baking tray lined with parchment and put in the oven preheated to 140 ‘C and bake for half an hour.
Meatballs like this are best served with mashed potatoes and peas. Everything poured over roast sauce and caramelized onions Farmer’s food ready.

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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