Name: My Mum’s Faggots
Cuisine: France
Ingredients: 2 lb. pig's liver; 3 large onions, cut in half; 1 set pig's lights; salt and pepper; 1 tablespoon dried sage; 1 tablespoon chopped parsley; 2 leaves sage or 1 teaspoon dried; 1 teaspoon thyme; 1 bayleaf; 1 packet marrowfat dried peas according to recipe on box but add 1 tablespoon sugar; 2 Oxo cubes - Keith's mum says nothing else will do (Ed.)

Preparation info

Difficulty
Medium

Appears in

Floyd's Food

By Keith Floyd

Published 1981

About

Ingredients

1 set pig's lights
2 lb. pig's liver
3 large onions, cut in half

Method

You ask the butcher for pig's lights and he will give you an unspeakable mess of intestines - make sure he gives you lots of 'caul', a sort of fat netting without which a faggot is not a faggot!

In a large saucepan put the lights, liver and onions and cover with water. Pop in the bayleaf, 2 teaspoons salt and the second lot of sage. Simmer for about 1 hour until the onions et al