- 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
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 tsp sugar
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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- mash and veg, to serve (optional)
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.
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.
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.
To freezePack 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.