Halfway to Scotland

Apr 22, 2014 | 4 comments


Halfway to Scotland

It’s funny isn’t it, how tiring sitting down all day can be. We left at 9am, broke the journey a couple of times to stretch our legs and walk around for a bit, and arrived here in Kendall about 5pm. I have been sitting down all day and I’m really tired!

Have had a quick look round Kendall and it seems a nice town. Will have a proper look tomorrow. We are overlooking a park, and this is the view from our window.


We have the whole day here tomorrow, so we shall be searching out nice things to do. Can’t wait to get out there and explore.

Halfway to Scotland

What are Faggots?

Faggots are a traditional British meatball made from offal, especially pork, with herbs and onions for flavouring and breadcrumbs to stretch them out. The offal is minced and is usually a combination of heart, liver and fatty pork belly or bacon, although beef is sometimes used. I’ve used just pork liver in this version.

Faggots are popular in Wales and the Midlands of England. Faggots were popular during the 2nd world war as offal was not on ration, but declined in popularity over the next few decades. Faggots are now making a comeback and can be found in supermarkets under the brand name Mr Brains, although I understand that these can be a little watery compared to home made

Faggots are still a very cheap meal, currently (April 2020) costing 30p for a generous portion. Traditionally served with mash and peas, and of course, gravy, I think mushy peas would be fab with these.

Faggots Recipe

I wanted the taste of sage, but don’t have any in the garden at present. My heavy, wet, clay soil finished it off over the winter and I need to get another plant, or grow some seeds. I had a rummage in the larder and thought I could use some stuffing mix. So I added three heaped tblsps of it to the bowl and squished it all together with my hands. That worked beautifully

If you don’t have a processor, chop the onion finely. You should be able to breadcrumb the bread by chopping it with a large, sharp, knife on a big board. Just keep chopping away, the whole length of the blade, and the bread will get smaller and make breadcrumbs. If you have a liquidiser, you could do it in that. The liver will chop down quite quickly with a sharp knife. I wouldn’t use a liquidiser, it will process it too finely and, erm, liquidise it.

Serve with a big pile of mash, gravy and a vegetable or two. Comfort food at its best.

I shall have 1 portion this evening and freeze the rest, for another day. I might even have another portion tomorrow, I am supposed to be using up what’s in the freezer, not keep putting more stuff in it! Even if you are not a fan of the strong taste of the cheaper pigs liver, you should be alright with these. The breadcrumbs dilute the flavour so that they actually taste quite mild.

You could cook these in a slow cooker too

Faggots & Gravy



  1. Lesley

    Just looking at where to go today and thought the tapestry would be good! Just waiting to be on Cumbria radio at 10:30, they are talking about thrifty meals this week apparently

  2. Eileen

    Kendal is a lovely town. I live 20 miles away and visit when I can. Do visit the Quaker Tapestry Exhibition if you can. There are some good charity shops too. Hope you have a good holiday. (p.s. brown mintcake is yummy).

  3. Lesley

    Saw a (closed) shop that sells it as soon as I ventured out! Xx

  4. Tracey and Lesley Hibbett

    Looks nice Mum, don’t forget some of the Kendall mint! xxx

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