Bristol Faggots with Peas and Gravy
Tender, seasoned pork offal meatballs baked in rich onion gravy and served with traditional buttery mushy peas.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Food processor
- •Deep baking dish
- •Frying pan
- •Saucepan
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 26 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 34 g
- calories
- 520 kcal
Instructions
- 1
Heat the oven to 180°C (160°C fan).
- 2
Melt half the butter in a frying pan over medium heat.
- 3
Add half the diced onions and fry for six minutes until soft and translucent.
- 4
Pulse the pork liver in a food processor until finely minced.
- 5
Mix the liver, minced pork belly, cooked onions, breadcrumbs, sage, thyme, salt, and pepper in a large bowl.
- 6
Shape the mixture into eight equal round balls and arrange them in a deep baking dish.
- 7
Dust the tops of the meatballs with one tablespoon of plain flour.
- 8
Fry the remaining diced onions in the pan with the rest of the butter until deeply browned.
- 9
Stir in the second tablespoon of plain flour, then gradually whisk in the beef stock to create gravy.
- 10
Pour the hot gravy around the faggots in the baking dish.
- 11
Bake for 40 minutes until the faggots are deeply browned and cooked through.
- 12
Warm the marrowfat peas in a saucepan, mash lightly with a fork, and serve alongside the faggots and gravy.
Chef's tips
Chilling the meat mixture for twenty minutes before shaping makes handling much easier. If you cannot find pork liver, lamb liver offers a milder alternative with a similar texture.
Ingredient substitutions
- pork liver → lamb liver
- canned marrowfat peas → frozen garden peas mashed with butter
Storage
Keep chilled in an airtight container for up to two days.
Reheating
Reheat gently in a covered casserole dish in the oven at 170°C with extra stock until piping hot throughout.
Common mistakes to avoid
- •Over-processing the meat mixture into a smooth paste rather than keeping a coarse texture.
- •Not browning the gravy onions enough, which results in a pale and flavourless sauce.
Serving suggestions
Cooked Bristol Faggots with Peas and Gravy?
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