Faggots and Peas
Hearty Welsh pork and liver faggots baked in rich, savoury onion gravy, traditionally served with a generous ladle of steaming mushy peas.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Deep baking dish
- •Large mixing bowl
- •Saucepan
- •Whisk
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 32 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Preheat the oven to 190°C (170°C fan) and grease a deep baking dish.
- 2
Combine the minced pork, minced liver, bacon, half the chopped onion, breadcrumbs, sage, mace, salt, and pepper in a bowl.
- 3
Shape the mixture with damp hands into eight equal-sized, firm round balls.
- 4
Arrange the faggots in the baking dish and bake for 20 minutes until lightly browned.
- 5
Melt the butter in a saucepan over medium heat and fry the remaining onions until soft and golden brown.
- 6
Stir in the plain flour and cook for one minute to form a smooth paste.
- 7
Gradually whisk in the hot beef stock, simmering until the gravy becomes thick and smooth.
- 8
Pour the hot onion gravy over the browned faggots in the baking dish.
- 9
Return the dish to the oven and bake for 25 minutes until bubbling and cooked through.
- 10
Gently warm the mushy peas in a small pan on the hob with a pinch of salt.
- 11
Serve two faggots per person with plenty of hot onion gravy and a large spoonful of mushy peas.
Chef's tips
Chill the raw meat mixture for 15 minutes before shaping if it feels too soft to hold a neat ball. Keep the liver finely minced rather than puréed so the faggots retain a pleasant, coarse texture.
Ingredient substitutions
- pig's liver → lamb's liver or chicken livers for a milder flavour
- fresh breadcrumbs → gluten-free white breadcrumbs along with gluten-free plain flour for the gravy
Storage
Store cooled leftovers in an airtight container in the fridge for up to 2 days.
Reheating
Reheat gently in a covered oven dish at 180°C with extra stock until piping hot throughout.
Common mistakes to avoid
- •Overbaking the faggots without enough gravy, which can make them dry.
- •Blending the liver into a smooth liquid, which ruins the classic coarse butcher's texture.
Serving suggestions
Cooked Faggots and Peas?
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