Faggots With Onion Gravy

Faggots With Onion Gravy

Just to clearify: Faggots are a traditional dish in the UK, especially South and Mid Wales and the Midlands of England. It is made from meat off-cuts and offal, especially pork. A faggot is traditionally made from pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes bread crumbs.

Faggots originated as a traditional cheap food of ordinary country people in Western England, particularly west Wiltshire and the West Midlands. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area. Faggots are also known as “ducks” in the Yorkshire, Lincolnshire and Lancashire, often as “Savoury Ducks”. The first use of the term in print was in the Manchester Courier and Lancashire General Advertiser of Saturday 3 June 1843, a news report of a gluttonous man who ate twenty of them.

Ingredients
little oil, for the tin
170 g [6 oz] pack sage & onion stuffing mix
500 g [1,1 lb] pack diced pork shoulder
300 g [10.5 oz] pig liver
½ tsp ground mace
For the gravy
2 onion, thinly sliced
1 tbsp sunflower oil
2 tsp sugar
1 tbsp red wine vinegar
3 tbsp plain flour
850 ml [1,8 pt] beef stock
handful chopped parsley
mash and vegies, to serve (optional)

Method

[1] Heat oven to 160 C [320 F] /140C fan [285 F] /gas 3. Lightly oil a very large roasting tin. Tip the stuffing mix into a large bowl, add 500 ml  [1 pt]boiling water, stir and set aside.

[2] Pulse the pork in a food processor until finely chopped. Add the liver and pulse again. Add to the stuffing with the mace, 1 tsp salt and plenty of black pepper. Stir well. Shape the mixture (it will be very soft) into 24 large faggots and put in the prepared tin.

[3] To make the gravy, fry the onions in the oil until starting to turn golden. Add the sugar and continue cooking, stirring frequently, until caramelised. Tip in the vinegar and allow to sizzle. Mix the flour with a couple of tbsp water. Pour the stock into the onions, then add the flour paste and cook, stirring constantly, until smooth and starting to thicken. When it is thick, pour into the tin with the faggots, cover with foil and bake for 1 hr until cooked through. Serve sprinkled with parsley, with mash and a vegies, if you like.

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