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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, October 2012

Goes well with

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A star rating of 4.5 out of 5.32 ratings
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