Yorkshire Pudding with Faggots in Gravy (English)

In London pubs you'll find these Yorkshire puddings with Faggots in gravy. Traditionally Faggots are made from offal, usually pork and from the bits of the animal that are generally discarded; the heart, the liver etc., making Faggots a cheap and nutritious dish, as in this faggot recipe. Birmingham and the Midlands are considered the home of Faggots in Britain, but with the revival of Faggots, they are now eaten all over the UK. Traditionally, faggots would be served, hot from the oven with mashed potatoes, mushy peas and lashings of rich, thick, onion gravy.

1 recipe Yorkshire Pudding

4 oz pork shoulder, roughly chopped (110 g)
4 oz pig's liver, roughly chopped (110 g)
8 oz fatty belly pork, roughly choppped (250 g)
4 oz bacon scraps (110 g)
4 oz breadcrumbs (110 g)
1 medium onion, finely chopped
½ tsp. mace
1 tsp. allspice
2 Tbsp. fresh parsley, chopped
2 sage leaves, finely chopped
1 small red chili, deseeded and finely chopped
sea salt
black pepper, frackly cracked
caul fat or streaky bacon

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3).

Mince all the roughly chopped meats, if you don't have a mincer, then chop in a food processor. Place the minced meat into a large bowl. Add the breadcrumbs, onion, herbs, spices and a pinch of salt and pepper. Mix thoroughly. Divide the mixture into 8 and shape into balls.

Wrap each ball in caul or streaky bacon. Make sure the caul or bacon overlaps as it will seal as it cooks and hold the faggots together.

Place the faggots onto a baking sheet and bake for 50-60 minutes.

Make the Yorkshire puddings. Remove from the oven and transfer on to a platter. Working quickly fill them with the faggots and mushroom sauce and serve immediately.

Makes 4 servings.

Cook's Note: Caul is the membrane which holds in animal organs and it makes a good container for the faggots. If you can't get caul, then use strips of streaky bacon.