Faggots and Peas

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mince the liver, belly pork and quartered onions together through the coarsest plate, or chop them by hand.

   Mark done

2. Mix with the breadcrumbs, sage, salt, pepper, mace and egg. Fry a teaspoon to check the seasoning.

   Mark done

3. Shape into 12 balls the size of a large egg.

   Mark done

4. Spread the caul fat out and cut it into squares. Wrap each faggot in a square, overlapping the edges underneath.

   Mark done

5. Pack them into a roasting dish, seam side down and just touching.

   Mark done

6. For the gravy, cook the sliced onions in the dripping 12 minutes until golden, stir in the flour and cook 1 minute, then add the stock, tomato purée, Worcestershire sauce and salt.

   Mark done

7. Simmer the gravy 5 minutes and pour it around the faggots, not over them.

   Mark done

8. Bake at 180C fan / 200C / gas 6 for 45 minutes, basting twice, until the tops are dark and the gravy is thick.

   Mark done Start 45 min timer

9. Rest 5 minutes and serve with mushy peas.

   Mark done

Chef’s Tips

• Caul fat holds them together and bastes them. Ask the butcher.
• Coarse mince only. Fine mince gives you pâté.
• Gravy around, not over. The tops need to brown.

Pairing Suggestions

• Mushy peas
• Mashed potato
• A pint of mild

Storage & Reheating

Refrigerated for 3 days and better on the second. Freezes 3 months in the gravy.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.