Entree: United Kingdom – Wales – Faggots and Peas (Traditional British pork meatballs made with minced offal and herbs, served with onion gravy and mushy peas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) minced pork shoulder
- 8 oz (225 g) pork liver, very finely chopped
- 4 oz (113 g) pork fat or belly, finely chopped
- 1 large egg, approx. 1.8 oz (50 g)
- 1 cup (110 g) fresh breadcrumbs
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh sage (or 1 tsp / 1 g dried sage)
- 1 tsp (5 g) sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or beef dripping for frying
- 2 tbsp (30 ml) unsalted butter for gravy
- 2 tbsp (16 g) plain flour for gravy
- 2 cups (480 ml) beef stock (or 2 cups / 480 ml water + 1 beef stock cube)
- 1 tbsp (15 ml) Worcestershire sauce
- 12 oz (340 g) frozen peas (marrowfat or garden peas)
- 1 tbsp (15 ml) unsalted butter for peas
- 1 tbsp (15 ml) chopped fresh mint (optional, for peas)

Instructions

1. Preheat the oven to 350°F (180°C). In a large bowl combine the minced pork shoulder, chopped pork liver, chopped pork fat, finely chopped onion, breadcrumbs, chopped parsley, chopped sage, egg, salt, and pepper. Mix gently until just combined—do not overwork.
2. Shape the mixture into 8 equal-sized balls (faggots), about golf-ball to fist-sized. Optionally wrap each in a small square of streaky bacon or place in a lightly oiled muffin tin to hold shape.
3. Heat 2 tbsp (30 ml) oil in a large ovenproof skillet over medium-high heat. Brown the faggots on all sides, 3–4 minutes total, then transfer the skillet to the oven and bake 20–25 minutes until cooked through (internal temp ~160°F / 71°C) and juices run clear.
4. While faggots bake, make the onion gravy: melt 2 tbsp (30 ml) butter in a saucepan over medium heat. Add 1 medium sliced onion (about 5 oz / 140 g) and cook slowly until soft and caramelized, about 12–15 minutes. Stir in 2 tbsp (16 g) flour and cook 1 minute to remove raw taste.
5. Gradually whisk in 2 cups (480 ml) beef stock until smooth. Add 1 tbsp (15 ml) Worcestershire sauce, simmer 6–8 minutes until thickened. Season to taste with salt and pepper.
6. Cook the peas: place 12 oz (340 g) frozen peas in a small saucepan with 2–3 tbsp (30–45 ml) water, cover and cook 3–4 minutes until tender. Drain any excess water, stir in 1 tbsp (15 ml) butter and 1 tbsp (15 ml) chopped fresh mint if using, then lightly mash with a fork to make mushy peas.
7. Serve 2 faggots per person topped with warm onion gravy alongside a generous portion of mushy peas.