European
European - British - Meat Dishes
Faggots and Peas
Chef's Menu Description
Historic Black Country and Welsh comfort food: tender savory meatballs of minced pork, liver, bacon, breadcrumbs, and fresh sage, baked in rich onion gravy with mushy marrowfat peas.
Ingredients
- • 300g pork belly or minced pork shoulder
- • 200g pig's liver, finely minced
- • 100g smoked bacon lardons
- • 1 large yellow onion, finely diced and softened
- • 75g fresh breadcrumbs
- • 1 tbsp fresh sage, finely chopped
- • 1/2 tsp ground mace, 1/2 tsp allspice, salt, and black pepper
- • Gravy: 2 sliced onions, 500ml rich beef stock, 2 tbsp flour; Mushy peas for serving
Preparation Steps
1
Phase 1
Combine pork, liver, bacon, softened onion, breadcrumbs, sage, mace, allspice, salt, and black pepper. Mix thoroughly until cohesive.
2
Phase 2
Roll mixture into 6 large tennis-ball sized meatballs. Place in a roasting tin and brown at 200°C for 15 minutes.
3
Phase 3
In a saucepan, caramelize sliced onions, stir in flour, and whisk in beef stock until a rich thick gravy forms.
4
Phase 4
Pour rich onion gravy over the faggots. Return to oven at 180°C for 30 minutes until tender. Serve hot with buttery mushy marrowfat peas.