We make our faggots in a very similar way to our country style pate. We take the livers and kidneys of the lamb, whilst very fresh, and mince with pork belly, bacon and a little back fat. To this we add brandy, breadcrumbs, confit onions and spices. We then bake the faggots on a bed of sliced onions, with a little chicken stock, until cooked through.
These faggots will come to you cooked, vacuum packed with some of their cooking liquor. Simply reheat.
