Homemade Pork Faggots Recipe

Faggots and Mash were the meatballs I grew up in the UK they have sadly fallen out of favour but these old skool classics are still my favourite

Homemade Pork Faggots Recipe

Faggots are fantastic offal rich meatballs that date back to the 19th century; they are particularly popular in the Midlands and Wales and come with a rich onion gravy.

Course Main Course

Cuisine British

Keyword Faggots and onion gravy, Homemade Faggots, How To Make Faggots From Scratch, Pork faggots

Prep Time 15

Cook Time 2 5

Total Time 2 20

Servings Servings

Calories 1081kcal

Author Brian Jones

Ingredients

For the Meatballs:

400 g Pork Belly 14oz
150 g Pork Shoulder 5oz
400 g Pork Liver 14oz (swap out for 200g liver and 200g of heart if you like)
1 Large Onion 250g
2 Cloves Garlic
1 tablespoon Cooking Oil
1 teaspoon Dried Thyme
1 teaspoon Dried Sage
1 teaspoon Celery Salt
½ Whole Nutmeg (grated)
150 g Breadcrumbs 2 Cups (do not use dried breadcrumbs)
3 tablespoon Flour

For the Gravy:

1 tablespoon Cooking Oil
50 g Butter 3 Tbsp
1 Small Onion 100g
2 tablespoon Flour
500 ml Beef Stock 2 Cups
1 tablespoon Tomato Puree
2 tablespoon Worcestershire Sauce

Instructions

Finely dice the onion and garlic for the meatballs
Heat the oil in a pan and fry off the onion, garlic, sage and thyme and fry on a low-medium heat for 10 minutes to soften but not colour.
Get your butcher to grind the meat and offal for you, or do it yourself and mix it together with all of the ingredients apart from the flour and form into 100g (3½oz) balls.
Heat your oven to 200°C or 400°F with a heavy based skillet or frying pan.
Roll the faggots in the flour.
Add 1 tablespoon of oil to the pan and add the meatballs and cook for 25 minutes, turning 2 or 3 times.
Now make the gravy, heat a pan over a medium-high heat and add the oil and butter.
Slice the onion into 5mm half moons and cook for 10 minutes.
Sprinkle over the flour, and stir and cook for 2-3 minutes.
Pour in the beef stock, Worcestershire sauce and the tomato puree, stirring all the while.
Reduce the heat to low and cook for 10 minutes.
Taste your gravy and add salt and pepper as required, now pour over your faggots and cover the pan with tin foil.
Reduce the heat to 160°C or 320°F and cook for an hour and a half.

Notes

This serves 4, they freeze really well like any other meatball. I usually freeze with some of the gravy and then defrost before reheating in the oven in a foil 'container'.

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