A traditional faggot is made from minced pork liver, heart and bacon, with onion and breadcrumbs. The mixture is shaped by hand into small balls and wrapped with caul fat (the membrane from the pig’s abdomen), The faggot is then cooked in an oven dish with gravy and served with peas and mashed potato.
Organ meats are full of nutrients and favoured above lean meat in many societies and in the animal kingdom. In liver alone you will find Vitamin B6, Pantothenic Acid, Phosphorus, Manganese, Vitamin A, Riboflavin, Niacin, Vitamin B12, Iron, Zinc, Copper, Selenium, Folate and Choline. and liver is a very good source of Protein.
Although liver is still fairly cheap to buy and great value considering the nutrient content, many are still not keen on the texture or smell but when combined in a faggot magic happens. Coming up with a low carb option just meant finding an alternative to the breadcrumbs and I found mushrooms to be a good substitute in this recipe. I left out the heart from this recipe as even I haven’t managed to get my head around consuming that particular organ.
Depending on the quantity you want to make (They freeze well) you will need:
Equal quantities of Ground Pork and Liver (I prefer lambs liver, it’s not as strong and is more tender).
½ Large Red Onion
4 Small Chestnut Mushrooms
4 Rashers of Streaky Bacon
Salt and Pepper, a handful of Parsley, a pinch of Sage and some freshly ground Nutmeg.
Blend all of these ingredients in a food processor, form into balls and bake for 30 minutes at 200°C. For my gravy I use some bone broth thickened with a little arrowroot and served with buttery cauliflower mash and green beans.