📝 About This Recipe
A true cornerstone of British 'nose-to-tail' cooking, these savory faggots are a rich, rustic delicacy originating from the West Midlands and South Wales. Made from a seasoned blend of pork shoulder, liver, and bacon wrapped in traditional caul fat, they offer a deep, peppery umami flavor that is unmatched by standard meatballs. Served alongside bright, marrowfat mushy peas and a pool of dark onion gravy, this dish is the ultimate soul-warming comfort food for a chilly evening.
🥗 Ingredients
The Faggots
- 500 grams Pork Shoulder (minced or finely chopped)
- 250 grams Pig's Liver (cleaned and finely minced)
- 150 grams Streaky Bacon (smoked and finely chopped)
- 1.5 cups Breadcrumbs (fresh, white bread)
- 1 Onion (large, very finely diced)
- 2 tablespoons Fresh Sage (finely chopped)
- 1/2 teaspoon Ground Mace (essential for authentic flavor)
- 1 teaspoon Black Pepper (coarsely ground)
- 200 grams Caul Fat (soaked in cold water; substitute with thin bacon slices if unavailable)
The Mushy Peas
- 250 grams Marrowfat Peas (dried, soaked overnight with a pinch of bicarbonate of soda)
- 50 grams Butter (unsalted)
- 1 pinch Salt and Sugar (to taste)
The Onion Gravy
- 2 large Red Onions (thinly sliced)
- 600 ml Beef Stock (high quality, dark)
- 1 tablespoon Flour (plain)
👨🍳 Instructions
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1
Begin by soaking your dried marrowfat peas in plenty of water with a tablet of bicarbonate of soda for at least 12 hours. This softens the skins for that perfect texture.
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2
Preheat your oven to 180°C (350°F). In a large mixing bowl, combine the minced pork shoulder, minced liver, and chopped bacon.
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3
Add the breadcrumbs, finely diced onion, sage, mace, salt, and a generous amount of black pepper to the meat mixture. Mix thoroughly with your hands until well incorporated.
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4
Divide the mixture into 8 to 12 even portions (roughly the size of a large lemon) and roll them into tight balls.
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5
Rinse the caul fat gently and pat dry. Cut into squares large enough to wrap around each meatball. Wrap each faggot tightly; the fat will melt during cooking to baste the meat.
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6
Place the wrapped faggots in a deep roasting tin, snug but not squashed. Bake for 25-30 minutes until browned and firm.
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7
While the faggots brown, drain and rinse the soaked peas. Place them in a pot, cover with fresh water, and simmer gently for 30-45 minutes until they break down into a thick, creamy consistency.
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8
For the gravy, sauté the sliced onions in a pan with a little butter over medium heat until dark and caramelized (about 15 minutes).
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9
Stir the flour into the onions to make a roux, then gradually whisk in the beef stock. Simmer until thickened and glossy.
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10
Once the faggots are browned, pour the onion gravy over them in the roasting tin. Return to the oven for another 30 minutes, basting occasionally.
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11
Finish the mushy peas by stirring in the 50g of butter and seasoning with salt and a tiny pinch of sugar. Mash slightly with a fork if you prefer them smoother.
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12
Serve two faggots per person, generously ladled with the rich onion gravy, with a large heap of buttery mushy peas on the side.
💡 Chef's Tips
If you cannot find caul fat, wrap each faggot in a very thin slice of streaky bacon to keep the moisture in. Don't skip the ground mace; it provides the signature 'warmed spice' profile traditional to British savory meats. For the best mushy peas, never use canned—the overnight soak of marrowfat peas is essential for the authentic texture. Ensure the liver is very finely minced or even pulsed in a processor so it integrates smoothly into the meat. If the gravy becomes too thick in the oven, loosen it with a splash of ale or water.
🍽️ Serving Suggestions
Serve with a mountain of creamy Maris Piper mashed potatoes to soak up the extra gravy. A pint of traditional British Bitter or a dark Stout pairs beautifully with the rich, iron-heavy flavors. Add a dollop of English mustard on the side for a sharp, spicy kick. Traditionalists often serve this with a side of steamed seasonal greens like savoy cabbage.