Faggots in Onion Gravy
Savoury pork and liver meatballs baked in a rich onion gravy: a thrifty classic of Wales and the Black Country.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Makes
- 4 servings
- Difficulty
- Easy
Faggots are large, well-seasoned meatballs of pork and liver, bound with breadcrumbs and herbs. They were a way of using every part of the pig, and in south Wales they are still sold from market stalls, served with peas and gravy.
Traditionally each faggot is wrapped in caul fat, a lacy membrane your butcher may be able to order. They are just as good without it.
Ingredients
Faggots
- 250gpig's liver, trimmed
- 400gpork mince, not too lean
- 1onion, very finely chopped
- 100gfresh breadcrumbs
- 1tbspchopped fresh sage, or 1 tsp dried
- ¼tspground mace or nutmeg
- 1tspsalt
- plenty of ground black pepper
- caul fat, optional
Onion gravy
- 1tbspbutter or oil
- 2onions, thinly sliced
- 1tbspplain flour
- 500mlbeef stock
Equipment
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Method
Faggots
- 1
Heat the oven to 180°C / 160°C fan / gas 4. Chop the liver very finely with a sharp knife (or mince it).
- 2
Mix the liver, pork, onion, breadcrumbs, sage, mace, salt and pepper thoroughly with your hands. Shape into 8 balls. If using caul fat, soak it in warm water, then wrap a piece around each ball.
- 3
Put the faggots in a roasting tin or ovenproof dish in a single layer and bake for 20 minutes.
Onion gravy
- 1
Meanwhile, cook the onions in the butter over a low heat for 15 minutes until soft and golden. Stir in the flour, then gradually stir in the stock and bring to a simmer.
- 2
Pour the gravy around the faggots, return to the oven and bake for 30 minutes more, basting once, until the faggots are cooked through with no pink in the middle.
Tips
Serve with mashed potato and peas: mushy peas are traditional, garden peas are fine.
Faggots freeze well, cooked, in their gravy. A sharp chef's knife makes chopping the liver much easier.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Faggots fall apart | Mixture too wet, or not mixed enough | Add more breadcrumbs and mix well; chill before shaping |
| Strong liver taste | Too much liver for your taste | Use 150 g liver and more pork next time |
| Thin gravy | Not reduced | Pour it into a pan and simmer for a few minutes before serving |
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