← Nouns Cooking · British & Irish

Ingredients

• 500 g pork mince (not too lean)
• 300 g Pig's liver, trimmed and very finely chopped or minced
• 1 Onion, very finely chopped
• 100 g fresh white breadcrumbs
• 8 sage leaves, finely chopped
• ½ tsp Ground mace
• 1 tsp Salt
• ½ tsp Black pepper
• 1 tbsp oil, plus extra for the dish
• 2 onions, thinly sliced
• 1 tsp Sugar
• 2 tbsp plain flour
• 600 ml hot beef stock
• 1 tbsp red wine vinegar

Method

1. Heat the oven to 200°C (180°C fan, 400°F) and oil a large baking dish. Mix the pork, liver, chopped onion, breadcrumbs, sage, mace, salt and pepper with your hands until evenly combined.
2. With wet hands, shape the mixture into 12 balls and set them in the dish. Bake for 20 min until browned on top.
3. Meanwhile, make the gravy: heat the oil in a pan over medium-low heat and cook the sliced onions with the sugar for 15 min, stirring often, until soft and golden brown.
4. Stir the flour into the onions and cook for 1 minute, then gradually stir in the stock and vinegar. Simmer for 5 min until smooth and thickened, and season.
5. Turn the oven down to 170°C (150°C fan, 340°F). Pour the gravy over the faggots, cover the dish with foil and bake for 40 min, until the faggots are cooked through to 72°C (160°F) in the centre.
6. Serve with mushy peas and plenty of mash to soak up the gravy.

Tips

• Ask your butcher to mince the liver for you; if chopping it yourself, part-freeze it for 30 minutes first so it cuts cleanly.
• Breadcrumbs and flour make this unsuitable for a gluten-free diet; use gluten-free crumbs and cornflour to swap.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food