Faggots and Peas
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover faggots and gravy in an airtight container in the refrigerator.
Reheat faggots and gravy gently in a saucepan on the stove or in the oven until heated through.
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