Total Time
Prep 0 mins
Cook 1 hr

I am passing on this recipe for faggots more for the sentimental value than for any expectation that you will use it. My grandmother ("Nanna") was a cook in a "big house" in southern England during the 30's. When I was in England a couple of years ago she granted me access to her hand-written recipe book.

Ingredients Nutrition


  1. Put all ingredients through a mincer.
  2. Add cup of boiling water.
  3. Put pig's apron over.
  4. Bake 1 hour until brown.


Most Helpful

The pig's apron is a problem. I assume it means a pig's caul which is a stomach lining and even the food trade is finding it hard to get this now. It requires the slaughter house to part with it, and in these days of BSE the "dodgy" bits of animals are not permitted by law to pass into the food industry chain. The only people who make faggots with caul wrapped around them are people who have access to the killing of the pigs. So I don't know if an egg to "bind" or some other thing like the suet will cause them to stick together like sausages for easier cutting on the plate. Without it many faggots just disintegrate and are not so good when that happens. Rice paper might be a substitute but it's a shame you can't get a synthetic "caul".

Jeremy Prior August 21, 2001

caul is not needed for faggots, when you mix all ingredients together, make tenis size balls and fit them into a high side tin, so that when they are cooked they hold there shape once cold they can then be sliced fried or grilled or even served hole with a naice onion gravy

cwm1 August 16, 2005

I agree rice paper would be useful. Am going to try this tonight. Ihaven't had faggots in 20 years hope this turns out ok. duffy

duffy stevens March 03, 2003

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