Faggots and Peas

Don't Make These Mistakes

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.

Making Faggots and Peas

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

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

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

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

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

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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.

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

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8. Bake at 180°C / 355°F fan / 200°C / 390°F / 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.

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After You've Cooked It

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

Good With

• Mushy peas
• Mashed potato
• A pint of mild

Sides from the same cuisine on this site: Crumpets, Air Fryer Jacket Potato, Braised Red Cabbage.

Faggots and Peas Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.