Faggots with onion gravy

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• Gilli

  14 October 2012

  Gilli rated and commented on this recipe

  

  I have to say I didn't like these at all! I found the flavour much too strong, which I suspect was the liver, BUT surprisingly my kids wolfed them down! So, worth a try because they are certainly an economical meal and not at all difficult to make. I probably wouldn't tell them they had liver in, I certainly didn't mention that to my kids as that would have put them off. If I make them again I would freeze them in individual portions and use them for when the kids are eating without me. Home made ready meals so to speak.

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• helen

  17 October 2012

  helen rated and commented on this recipe

  

  I have always liked faggots so was pleased to find this easy recipe. Made half quantity and still got 6 meals. Love anything with a touch of vinegar flavour so added a bit more to the gravy which really perked the meal up. They froze well too & the gravy thickened up on re-heating. Will definately make again

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• munchkin

  22 October 2012

  munchkin rated and commented on this recipe

  

  These were lovely. Made them quite a lot bigger, around the size I remember foggots to be so cooked them a little longer. Would feed eight so froze the extra portions. A very economical tasty meal.

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• Joanne

  10 November 2012

  Joanne rated and commented on this recipe

  

  We used to have these as kids and despite the name we loved the ! So pleased to find this recipe and give them a go! Tasted just as I remembered...I made them bigger...got 7 in total. Warmed up wonderfully. I only didn't give 5 stars as they were rather mushy And not as firm as I'd hoped...so fell apart a little, didn't affect the taste though!

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• welshbakerchick

  14 November 2012

  welshbakerchick rated and commented on this recipe

  

  I Made these after seeing the recipe in good food magazine. My Fiancee is always asking me to buy them and i won't as i the kind of ingredients that go into the shop bought faggots. The recipe was easy to follow and make, although i struggled to find mace. The flavour is lovely and everyone including kids loved them. They also freeze and reheat really well. Will definately make again.... very tasty!! yum!

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• jan foweraker

  15 November 2012

  jan foweraker rated and commented on this recipe

  

  I hated these! I followed the recipe to the letter but they were so strong. My husband said they were okay but not to make them again. I think that says it all.

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• Clare

  18 December 2012

  Clare rated and commented on this recipe

  

  I have made these many times as husband and son love 'em. Always leave out the pigs liver though as I'm a veggie and while I don't mind cooking meat, I draw the line at offal. I add an egg as a binder instead. Was surprised how well they reheat from frozen.

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• CaroleStevens

  12 February 2013

  CaroleStevens rated and commented on this recipe

  

  They reheat from frozen even yummier than when fresh. 3 doesn't sound a lot but trust me it is especially when served with mash and veg. Such a cheap meal to make will certainly be making again and again.

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• childminder

  02 April 2013

  childminder rated and commented on this recipe

  

  Great recipe to get kids to eat liver! I did only use half the weight in liver suggested though because of the comments saying they were too livery! Onion gravy was really yummy, though I pureed it for the kids so it was nice and smooth. Served with mash pots and peas like in the photo! It went down a treat with my lot and it is so filling! I served 2 faggots each for myself and the kids and my hubbie had 3! Should come with a yummieness warning! Thanks Good Food for a hearty warming dinner/tea! Left overs ready to freeze!

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http://www.bbcgoodfood.com/recipes/2552644/

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Ingredients

• little oil , for the tin
• 170g pack sage & onion stuffing mix (we used Paxo)
• 500g pack diced pork shoulder
• 300g pig livers
• ½ tsp ground mace

FOR THE GRAVY

• 2 onions , 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)

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 1 hr 30 mins

Low-fat, Super healthy

Ingredients

• little oil , for the tin
• 170g pack sage & onion stuffing mix (we used Paxo)
• 500g pack diced pork shoulder
• 300g pig livers
• ½ tsp ground mace

FOR THE GRAVY

• 2 onions , 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)

PER SERVING

208 kcalories, protein 26g, carbohydrate 14g, fat 5 g, saturated fat 1g, fibre 2g, sugar 3g, salt 1.2 g

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