Faggots With Onion Gravy Food

FAGGOTS WITH ONION GRAVY

Faggots with onion gravy image

Made from pork shoulder and pigs liver, meatball-like faggots are a blast from the thrifty past - serve with mashed potatoes

Provided by Sara Buenfeld

Time 2h

Number Of Ingredients 13

Ingredients

little oil, for the tin
170g pack sage & onion stuffing mix (we used Paxo)
500g pack diced pork shoulder
300g pig liver
½ tsp ground mace
2 onions, thinly sliced
1 tbsp sunflower oil
2 tsp sugar
1 tbsp red wine vinegar
3 tbsp plain flour
850ml beef stock
handful chopped parsley
mash and veg, to serve (optional)

Steps:

Heat oven to 160C/140C fan/gas 3. Lightly oil a very large roasting tin. Tip the stuffing mix into a large bowl, add 500ml boiling water, stir and set aside.
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.
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 veg, if you like.

Nutrition Facts : Calories 208 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium

FAGGOTS IN ONION GRAVY

Faggots in Onion Gravy image

These delicious meatballs can be made without the caul(pig apron) but it does help to retain moisture and gives an authentic taste. Best served with mashed potatoes or Pease Pudding - Yummy. This recipe is from Gary Rhode's Classic British Cookery.

Provided by lindseylcw

Categories Beef Organ Meats

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 medium onions, finely chopped
1 garlic clove, crushed
1/2 teaspoon fresh thyme leave
1/2 teaspoon fresh sage leaf, chopped
1/2 teaspoon fresh parsley, chopped
2 ounces unsalted butter
1/4 pint beef, jus
6 ounces lean topside beef or 6 ounces rump steak
6 ounces beef heart, trimmed
6 ounces ox kidney, trimmed
6 ounces lamb liver, trimmed
1 egg
1 lb pig apron, soaked in water for 24 hours
2 pints beef stock
1 ounce beef dripping

Steps:

Cook the chopped onions, garlic and herbs in the butter until soft. Add the beef jus and boil to reduce by half. Leave to cool and allow to set in fridge.
Mince the meat through a medium cutter, then place into the bowl of a food mixer and beat slowly adding salt and pepper to taste. The salt will thicken the meat, giving a gelatinous texture. Add the egg and the reduced cooled onion mixture. Chill for 2-3 hours till firm.
Squeeze any excess water from the caul and cut into 8inch squares. Spoon about 3 oz of the faggot mix into the centre of each square and wrap and turn the caul around the meat to form firm ball shapes.
When you are ready to cook he faggots, warm the beef stock. Fry the faggots in the dripping until brown on all sides, then place them in the stock and simmer very gently for 12-15 mins until just starting to firm up. Remove the pan from the heat and leave to rest.
The faggots can now be allowed to cool, left in the cooking liquor and chilled. The liquor will set like a jelly and the faggots can be kept in the fridge for up to a week.
When you want to serve the faggots, warm them gently in the jelly for 15-20 minutes To serve lift from liquor and top with onion gravy.

Nutrition Facts : Calories 785.6, Fat 68.5, SaturatedFat 30.7, Cholesterol 503.8, Sodium 1071.7, Carbohydrate 6.8, Fiber 1, Sugar 2.4, Protein 34

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