Main CourseDinner

Faggots and Peas

Name: Faggots and Peas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: british
Ingredients: 250 g pork liver minced; 250 g pork heart minced; 200 g pork belly minced; 1 pcs yellow onion finely chopped; 50 g bread crumb; 1 tbsp fresh sage finely chopped; 1 tsp fresh thyme finely chopped; 0.5 tsp nutmeg grated; 1 tsp salt; 0.5 tsp black pepper freshly ground; 100 g caul fat; 500 ml beef broth; 2 tbsp all-purpose flour; 1 tbsp vegetable oil; 400 g frozen peas; 1 tbsp butter; 1 tsp mint sauce

These traditional British faggots are made from seasoned pork offal, wrapped in caul fat, and served with a rich gravy. Accompanied by mushy peas, this dish offers a comforting and hearty meal.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 645 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

faggots

250 gpork liver, minced
250 gpork heart, minced
200 gpork belly, minced
1 pcsyellow onion, finely chopped
50 gbread crumb
1 tbspfresh sage, finely chopped
1 tspfresh thyme, finely chopped
0.5 tspnutmeg, grated
1 tspsalt
0.5 tspblack pepper, freshly ground
100 gcaul fat

gravy

500 mlbeef broth
2 tbspall-purpose flour
1 tbspvegetable oil

mushy peas

400 gfrozen peas
1 tbspbutter
1 tspmint sauce

Equipment

saucepan · fork · large bowl · whisk · baking dish · potato masher

The method

Step by step

1
Preheat your oven to 180°C (350°F).
About 10 min
2
In a large bowl, combine the minced pork liver, pork heart, pork belly, chopped yellow onion, bread crumbs, chopped fresh sage, chopped fresh thyme, grated nutmeg, salt, and black pepper.
About 5 min
Cook’s note: Ensure all ingredients are well mixed for even flavour distribution.
3
Wet your hands slightly and form the mixture into 8-10 golf ball-sized faggots.
About 5 min
4
If using fresh caul fat, rinse it under cold water and pat it dry. Cut it into pieces large enough to wrap each faggot.
About 3 min
Cook’s note: Caul fat can be delicate, handle gently.
5
Wrap each faggot tightly in a piece of caul fat, ensuring it is fully enclosed.
About 5 min
Cook’s note: The caul fat will melt and keep the faggots moist during cooking.
6
Place the wrapped faggots in a deep baking dish.
About 1 min
7
For the gravy, heat the vegetable oil in a small saucepan over medium heat.
About 1 min
8
Stir in the all-purpose flour and cook for 1-2 minutes to create a roux.
About 2 min
9
Gradually whisk in the beef broth until smooth and thickened.
About 3 min
Cook’s note: Whisk continuously to prevent lumps.
10
Pour the gravy over the faggots in the baking dish.
About 1 min
Cook’s note: Ensure the faggots are partially submerged in gravy.
11
Bake in the preheated oven for 50-60 minutes, or until the faggots are cooked through and the gravy is bubbling.
About 1 hr
Cook’s note: Faggots should be well browned on top.
12
While the faggots are baking, prepare the mushy peas. Cook the frozen peas according to package instructions.
About 10 min
13
Drain the cooked peas and return them to the pot.
About 1 min
14
Add the butter and mint sauce to the peas, then mash them with a fork or potato masher to your desired consistency.
About 3 min
Cook’s note: Some prefer a chunkier texture, others very smooth.
15
Serve the hot faggots with plenty of gravy and a generous portion of mushy peas.
About 1 min
Cook’s note: Optionally, serve with mashed potatoes or crusty bread.

Per serving

Nutrition

50%Score

Calories: 644.6kcal
Protein: 40.5g
Carbs: 33.4g
Fat: 40.8g
Fibre: 8.1g
Sugar: 8.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover faggots and gravy in an airtight container in the refrigerator.

Reheating

Reheat faggots and gravy gently in a saucepan on the stove or in the oven until heated through.