I was very tired the day I sorted out the offally bits from the last pig we had killed. I thought the bag was just full of lungs, trachea, skin and other bits and pieces so I put it aside for the dogs – they eat a raw food diet (basically they eat pig bones at this time of year – around Christmas they will be eating turkey heads – we don’t waste stuff here). Anyway when getting their dinner ready I realised the bag also had the caul fat in – thank goodness I noticed this. I whipped it out and decided to make faggots for dinner. Stupidly I didn’t realise the heart was also in there (duh duh duh to me) – I later found it and stashed it somewhere safe to roast later and have as salad with chips. Basically I mainly like the offal and fatty bits of pigs which is handy as we can then sell all the other bits to people.
Anyway, as I hadn’t noticed the heart, and the liver was frozen I had to adapt the traditional recipes for faggots which tend to use a lot of offal and not much minced pork. Next time I will make it with heart as this will be much better.
Surprise faggots: caul fat – as much as you have; pork kidney, minced pork, streaky bacon (I used our homecured stuff – smug little me!), breadcrumbs, chopped fresh sage, little bit of ground allspice and ground mace.
Chop it all up in a food processor (not the caul fat – keep that separate) and mix it all together in a bowl. Shape into balls and wrap in caul fat. Pop in an oven-proof dish and cook for 50-60 minutes at 180C.
I first served them with mashed potato, cabbage and onion gravy. Then later in the week I served them with home-made tomato sauce and spaghetti.
Caul fat by itself would make me keep pigs, but the fact that they have trotters as well means we will probably always have pigs!