Faggots with onion gravy

Faggots with onion gravy

By Sara Buenfeld
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(20 ratings)
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Prep: 30 mins Cook: 1 hr, 30 mins

Easy

Serves 8
Made from pork shoulder and pigs liver, meatball-like faggots are a blast from the thrifty past - serve with mashed potatoes

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal208
  • fat5g
  • saturates1g
  • carbs14g
  • sugars3g
  • fibre2g
  • protein26g
  • salt1.2g
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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 liver
  • ½ tsp ground mace

For the gravy

  • 2 onions, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp red wine vinegar
  • 3 tbsp plain flour
  • 850ml beef stock
  • handful chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • mash and veg, to serve (optional)

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.

  • Recipe 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.

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Comments, questions and tips

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Yorkie1965's picture
Yorkie1965
13th Jul, 2019
5.05
I made these for the wife as she normally bought a well known brand as I never liked them, until I made them. The wife said there the best she’d ever had, served with a creamy mash, veg and onion gravy. And as I’m a Yorkshire man I had to have Yorkshire puddings as well. Well worth the effort to make these from fresh.
james000_1
4th Jan, 2017
Delicious recipe just tasted how we had faggots when I was young, definitely be cooking again,
sarahleetes
2nd Apr, 2013
5.05
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!
carolestevens11's picture
carolestevens11
12th Feb, 2013
5.05
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.
freya99
18th Dec, 2012
5.05
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.
janfoweraker
15th Nov, 2012
1.05
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.
mindymoo62
14th Nov, 2012
4.05
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!
jnduggan
10th Nov, 2012
4.05
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!
janetnick
22nd Oct, 2012
5.05
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.
harrish
17th Oct, 2012
5.05
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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FrannieFoodie
21st Nov, 2016
Can you replace the pig liver with chicken liver? I am struggling to find pig liver! Thanks
goodfoodteam's picture
goodfoodteam
28th Nov, 2016
Thanks for your question, we haven't tested this recipe with other livers and swapping will change the flavour. However, if you don't mind a bit of variation from the original recipe you could try calf or chicken liver. All have their own distinct flavour (pork is a little stronger). Let us know how you get on.
Lance Potter
25th Jun, 2017
Make sure you don't pulse the pork too much, as you will get your hands covered in juices when you squeeze the faggots!
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