Originating in Wales and the Midlands, faggots are typically made from offcuts and offal, usually pork.
This version foregoes offal in favour of pork mince with the addition of sauerkraut. It's a tasty dish and highly suitable for cooking and freezing.
Pork, sauerkraut and mustard faggots
Serves 4
600g minced pork
250g sauerkraut
250g breadcrumbs
50g wholegrain mustard
2 eggs
100ml vegetable oil
1 onion
20g tomato puree
5g fresh thyme
1l chicken stock
Set the oven to 180C/gas mark 4.
Combine the pork mince with the sauerkraut, bread crumbs, mustard and eggs. Mix well and season lightly with salt and pepper.
Divide the mixture into 12 equal pieces, roll them into balls and refrigerate them for 1 hour.
Add the oil to a large, heavy-based casserole dish or roasting tray and place it on a medium heat. Once warm, gently place the faggots in the oil and cook on all sides until well coloured.
Peel and finely slice the onion then add it to the tray, cooking it until soft before adding the tomato puree and thyme and cooking for 2 minutes. Now add the chicken stock and bring it to a simmer.
Place the tray in the oven and cook for 40 minutes.
Once cooked, remove the faggots from the tray. Place the sauce in a small saucepan over a high heat and reduce by half or until the sauce is thick and glossy.
Spoon the sauce over the faggots and serve.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article