The Great British Faggot with Triple-Cooked Chips in Beef Dripping:
Faggots are a treasured dish with deep roots across Britain, with notable regional variations that showcase local flavors and traditions. For example, in Wales and the West Country, they are typically made with lamb or pork offal, while the North adds its own twist with spiced duck offal, creating ‘spicy ducks’ for a heartier flavor. In Wales and the West Country, they’re typically made with lamb or pork offal, but the North brings an added twist with “spicy ducks” – faggots made from duck liver, heart, and kidneys, often spiced to bring a warm, hearty flavour. This traditional dish, commonly found in areas like Wales, the West Country, and the Midlands, holds a special place in British cuisine, where it’s celebrated for using humble ingredients to create something truly delicious. The word “faggot” itself has different names in local dialects – in the Welsh Valleys, it’s sometimes referred to as a “savin” or “fagget.” In the West Country, they are simply “faggots,” while in the Black Country of the Midlands, they might be lovingly called “faygots.” Each region brings its unique touch to the faggot, but the core elements remain the same: offal, herbs, and a lot of heart (sometimes literally)! This version brings together the deep, spiced richness of faggots with the irresistible crunch of triple-cooked chips fried in beef dripping, creating a meal that balances hearty flavors and satisfying textures.
The Great British Faggot are traditionally seen as a humble dish, making use of inexpensive cuts of meat and transforming them into something flavorful and satisfying. They reflect the resourcefulness of British cuisine, where every part of the animal is used to create meals that are both economical and packed with flavour. The Northern variation, with its inclusion of duck offal and a hint of spice, adds a modern twist to the classic recipe. This modern take incorporates bolder, richer flavors that appeal to those seeking a heartier and more adventurous version of this traditional dish, blending classic techniques with contemporary tastes.
Ingredients
Serves 4-6
For the The Great British Faggot:
- 300g lamb or duck liver (depending on your regional preference), cleaned and chopped
- 300g lamb or duck heart, trimmed and chopped
- 200g lamb or duck kidneys, cored and diced
- 150g smoked bacon, finely chopped
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh rosemary, chopped
- ¼ tsp freshly grated nutmeg
- 100g fresh breadcrumbs
- Salt and pepper, to taste
- ½ tsp cayenne pepper or chilli flakes (optional, for a Northern kick)
- 1 large egg, lightly beaten
- 200ml rich beef stock
For the Triple-Cooked Chips:
- 4 large Maris Piper or King Edward potatoes
- 500g beef dripping (for frying)
- Salt, to taste
Method
1. Prepare the Offal and Bacon Mixture
- Clean and chop the liver, heart, and kidneys into small, manageable pieces. Pat them dry with a paper towel. Note: Handle offal with care by ensuring that all surfaces and utensils are thoroughly cleaned to avoid cross-contamination.
- Finely dice the smoked bacon and add it to a mixing bowl with the chopped offal.
- The offal mixture is the backbone of this dish, providing a deep, earthy flavour that is both rich and satisfying. Taking the time to prepare these ingredients properly is essential for the final taste. Make sure to thoroughly trim away any tough membranes or sinew from the offal and chop them evenly to ensure even cooking and the best texture.
2. Combine the Aromatics
- In a separate pan, sauté the diced onion and minced garlic over medium heat until soft and translucent, about 5-7 minutes. Allow it to cool slightly, then add it to the mixing bowl with the offal and bacon.
- Add the fresh sage, rosemary, and nutmeg. For a Northern touch, mix in the cayenne pepper or chilli flakes for a hint of spice.
- The combination of aromatics like sage and rosemary adds a fragrant depth to the faggots, elevating their flavour profile and giving them a complexity that balances the richness of the offal.
3. Bind the The Great British Faggot Mixture
- Stir the fresh breadcrumbs into the offal mixture. Season with salt and pepper to taste.
- Gradually add the beaten egg to bind the mixture together. The mixture should be firm enough to hold when pressed.
- The breadcrumbs and egg are crucial for the texture of the faggots, helping to bind the ingredients together while adding a subtle, comforting softness. Make sure the mixture is not too wet or too dry, aiming for a consistency that holds its shape well.
4. Shape and Bake the Faggots
- Preheat your oven to 180°C (fan 160°C) or Gas Mark 4.
- Shape the mixture into golf-ball-sized balls and place them on a parchment-lined baking tray.
- Pour a small amount of beef stock around the base of the faggots to keep them moist during baking. Cover the tray with foil and bake for 25-30 minutes. Remove the foil, then bake for another 10 minutes until nicely browned on top.
- The addition of beef stock during baking ensures that the faggots remain moist and tender while also imparting a rich flavour that enhances the overall dish. Baking them uncovered towards the end allows for a beautifully browned, slightly crisp exterior.
5. Prepare the Triple-Cooked Chips
- First Cook: Peel and cut the potatoes into thick chips. Place in a pot of cold, salted water, bring to a boil, then simmer until just tender, about 6-7 minutes. Drain and let them cool completely. Cooling completely is crucial to help the chips firm up, ensuring they achieve the perfect crispy texture during the final fry.
- Second Cook: Heat the beef dripping to 130°C. Fry the cooled chips in batches for 6-7 minutes until slightly crisp but not browned. Remove and drain on a paper towel. Cool completely.
- Final Cook: Heat the beef dripping to 180°C. Fry the chips for a final 5-6 minutes until golden and crispy. Drain, sprinkle with salt, and keep warm.
- Triple-cooking the chips might seem labour-intensive, but it’s key to achieving that perfect combination of a fluffy interior and a crispy, golden crust. The cooling stages are essential, allowing the starches to set and the chips to firm up properly.
6. Prepare the Onion Gravy
- Ingredients:
- 2 tbsp beef dripping or butter
- 2 large onions, thinly sliced
- 1 tbsp plain flour
- 500ml beef stock
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- Method:
- In a large pan, heat the beef dripping or butter over medium heat. Add the sliced onions and cook slowly for about 20 minutes, stirring frequently, until they are soft and caramelised.
- Sprinkle the flour over the onions and stir well to coat. Cook for another 2-3 minutes to eliminate the raw flour taste.
- Gradually add the beef stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 10-15 minutes until the gravy has thickened to your desired consistency.
- Stir in the Worcestershire sauce and season with salt and pepper to taste.
7. Serve The Great British Faggot and Enjoy
- Plate the faggots alongside the triple-cooked chips, serving with the rich onion gravy. For a true Northern experience, add some mushy peas on the side.
- The combination of spiced, tender faggots and crispy chips is an ideal comfort food, full of contrasting textures and flavours that work perfectly together. The onion gravy adds a savoury note, tying all the elements together, while the mushy peas bring a hint of sweetness and freshness.
Nutritional Information (Per Serving)
- Calories: 410 kcal
- Protein: 30g
- Fat: 22g
- Carbohydrates: 20g
- Fibre: 4g
- Sodium: 530mg
Note: Nutritional values are approximate and may vary depending on the ingredients used.
A Final Note
This recipe celebrates British heritage with a mix of lamb and duck offal, aromatic herbs, and a hint of spice, offering a unique regional twist to the classic faggot. Paired with crispy, golden triple-cooked chips fried in beef dripping, it’s a meal rich in tradition and flavour. Whether it’s nostalgia or culinary curiosity, this dish is sure to satisfy. The depth of flavour from the offal, combined with the freshness of the herbs and the crispiness of the chips, makes for an unforgettable eating experience. Enjoy this comforting classic with family and friends, and savour a piece of true British culinary tradition.
