TRADITIONAL FAGGOTS WITH ONION GRAVY
Traditional Faggots with Onion Gravy
An old-fashioned recipe for the classic British dish, Faggots with Onion Gravy.
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Amount Per Serving
Calories from Fat 218
% Daily Value *
Total Fat 24g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Total Carbohydrates 25g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 50g butter
- 1 medium onion, finely chopped
- 1 tbsp chopped thyme leaves
- 12 sage leaves, finely chopped
- 1 tsp ground mace
- 2 tsp black pepper
- 500g minced pork belly
- 100g minced bacon
- 4 lamb's kidneys, rinsed, skinned,
- cored and finely but roughly chopped
- 150g pork or lamb's liver, finely but roughly chopped
- 1 level tbsp flaked sea salt (½ tbsp if using fine salt)
- 100g coarse white breadcrumbs, made from stale bread
- 100ml whole milk
- 200g beef caul
- For the gravy
- 2 large onions, finely sliced
- 1 tbsp soft dark brown sugar
- 2 tbsp malt vinegar
- 1½ level tbsp plain flour
- 500ml good dark beef stock, or a can of consommé mixed with water
- Flaked sea salt and black pepper
- Melt 30g of the butter in a frying pan and in it sweat the onion with the thyme, sage and spices over a medium–low heat for about 15 minutes, or until very soft.
- Add the mixture to the meats and salt in a big bowl, and mix all together well, then add the breadcrumbs and milk. Get your hands in there and squish the mixture through them until it is really well combined. Take a little of the raw mixture and fry it to see how it tastes; correct the seasoning accordingly.
- Tenderly open up the caul and hold it up to the light to see where any
- holes might be (to avoid when assembling the faggots), then spread it out on the work surface.
- Take an open fistful of the mixture and place it on the caul so that you can cut a sheet around it to the size of two-thirds of a piece of A5 paper. Fold the caul over the top of the meats as if you were wrapping up treasured possessions in a handkerchief. All the corners should overlap and the meats be tightly surrounded. Turn the faggot over. Repeat until all are done.
- Heat some more butter in a frying pan over a medium–high heat and put the faggots in, fold-side down. Briskly fry until brown, taking care not to burn them. Turn over and gently fry on the other side. They should not open, but if they do, place a plate over the top of the batch to secure the folds. Repeat until all are good and brown. Transfer them to a board.
- In the same frying pan, fry the onions in the leftover faggot fat over a medium–low heat for 30 minutes or so until richly coloured.
- Meanwhile, preheat the oven to 160°C fan/180°C/Gas 4. Add the brown sugar and malt vinegar to the frying pan and cook until the vinegar has evaporated completely. Then sprinkle in the flour and cook gently, stirring, for a further minute or so. The flour must not burn.
- Start adding the beef stock or canned consommé, bit by bit, stirring constantly. Taste for seasoning, remembering that the faggots are highly seasoned.
- Place the faggots in a good-sized, shallow casserole and cover with the gravy, then the lid. Bake gently for 1½ hours. For the last 20 minutes, remove the lid.
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