Faggots with Peas and Gravy

Name: Faggots with Peas and Gravy
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g Pork Shoulder, minced; 200g Pork Liver, finely minced; 200g Fatty Pork, belly or pork mince with higher fat, minced; 1 large Onion, finely chopped; 1 tbsp Sage, fresh, finely chopped; 1 tsp Dried Thyme; 1/2 tsp Ground Mace; 100g Dried Breadcrumbs; 1 large Egg; 50ml Milk; 1 1/2 tsp Salt, fine; 1 tsp Pepper (Black); 200g Pork Caul Fat, soaked in cold water; 2 large Onions, thinly sliced; 30g Butter; 1 tbsp Vegetable Oil; 1 1/2 tbsp Plain Flour; 600ml Beef Stock; 1 tbsp Worcestershire Sauce; 250g Dried Marrowfat Peas; 1 tsp Baking Soda, for soaking; 20g Butter; Some Salt, to taste; Some Pepper (Black), to taste; Some Salt, to taste

Traditional British faggots are rustic pork-and-liver meatballs gently wrapped in caul fat and braised until meltingly tender, served with buttery marrowfat peas and a rich onion gravy. This comforting dish balances savory herbs and warming spices with a silky gravy for a hearty, old-fashioned supper.

Traditional British faggots are rustic pork-and-liver meatballs gently wrapped in caul fat and braised until meltingly tender, ser... Show more

Traditional British Recipe

Health Grade

B · Healthy

Time

1 hr20 min

Price

3,03 €

Calories

1290 kcal

nutritious

high protein

low carb

keto

Method

Soak the peas

Rinse the dried marrowfat peas, put them in a large bowl, and cover them with plenty of cold water. Stir in the baking soda and leave them to soak overnight so they swell and soften.

Chop the onions

Peel the onion and finely chop one large onion for the faggot mix. Thinly slice the other two onions for the gravy, and finely chop the sage so it mixes through evenly.

Preheat the oven

Heat the oven to 200° C; it can come up to temperature while you finish the mixture and shaping. Put a baking tray or shallow roasting tin nearby so you can move quickly once the faggots are ready.

Mix the faggots

Put the pork shoulder, pork liver, and fatty pork in a large bowl with the chopped onion, sage, dried thyme, ground mace, dried breadcrumbs, egg, milk, salt, and pepper (black). Mix with your hands until the mixture is evenly combined and just sticky enough to hold together.

Shape and wrap

Divide the mixture into 8 equal portions and shape each one into a firm oval or fat sausage. Lift the pork caul fat out of its water, pat it dry, and wrap each faggot snugly so the fat overlaps slightly and seals it in.

Bake the faggots

Arrange the wrapped faggots on the hot tray with a little space between them and bake for 40 minutes, turning them halfway through, until the caul fat is golden and the centres are cooked through. Once they’re in the oven, start the peas first, then make the gravy while they simmer so everything finishes together.

Cook the peas

While the faggots bake, drain and rinse the soaked peas, then put them in a saucepan with plenty of fresh water. Bring them to a boil, then lower the heat and simmer for 45 minutes or until they’re very soft and starting to break down. Drain off any excess water, stir in the butter, and mash the peas to your preferred texture with a little salt.

Make the gravy

While the peas simmer, melt the butter with the vegetable oil in a saucepan over medium heat. Add the sliced onions and cook for 10 minutes, stirring often, until soft and lightly golden. Stir in the plain flour and cook for 1 minute more, then slowly whisk in the beef stock and Worcestershire sauce. Simmer for 10 minutes until the gravy is glossy and thick enough to coat a spoon, then taste and adjust with salt and pepper if needed.

Serve

Spoon the mushy peas onto warm plates, top with the faggots, and ladle the onion gravy over or around them. Serve straight away while everything is hot and comforting.