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Faggots with onion gravy

Contains pork – recipe is for non-Muslims only
Made from pork shoulder and pigs liver, meatball-like faggots are a blast from the thrifty past - serve with mashed potatoes

  • Prep: 30 mins
    Cook: 1 hrs 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 208
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 3
  • Protein 26
  • Fat 5
  • Fibre 2
  • Salt 1.2

Nutrition per serving

  • Calories 208
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 3
  • Protein 26
  • Fat 5
  • Fibre 2
  • Salt 1.2

Ingredients

  • little oil, for the tin
  • 170g pack sage & onion stuffing mix (we used Paxo)
  • 500g pack diced pork shoulder
  • 300g pig liver
  • ½ tsp ground mace
  • 2 onion, thinly sliced
  • 1 tbsp sunflower oil
  • 2 tsp sugar
  • 1 tbsp red wine vinegar
  • 3 tbsp plain flour
  • 850ml beef stock
  • handful chopped parsley
  • mash and veg, to serve (optional)

Tip

To freeze
Pack cooled portions of the baked faggots for two in foil freezer trays or in a container, covered with foil. Use within 3 months. Cook from frozen at 200C/ 180C fan/gas 6 for 45-60 mins until bubbling hot.

Method

  1. Heat oven to 160C/140C fan/gas 3. Lightly oil a very large roasting tin. Tip the stuffing mix into a large bowl, add 500ml boiling water, stir and set aside.

  2. Pulse the pork in a food processor until finely chopped. Add the liver and pulse again. Add to the stuffing with the mace, 1 tsp salt and plenty of black pepper. Stir well. Shape the mixture (it will be very soft) into 24 large faggots and put in the prepared tin.

  3. To make the gravy, fry the onions in the oil until starting to turn golden. Add the sugar and continue cooking, stirring frequently, until caramelised. Tip in the vinegar and allow to sizzle. Mix the flour with a couple of tbsp water. Pour the stock into the onions, then add the flour paste and cook, stirring constantly, until smooth and starting to thicken. When it is thick, pour into the tin with the faggots, cover with foil and bake for 1 hr until cooked through. Serve sprinkled with parsley, with mash and a veg, if you like.

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