These are hand-shaped pork meatballs — seasoned with sage and Worcestershire, browned on the stovetop, then finished in the oven under a simple onion gravy. The whole thing takes about 50 minutes, most of which is hands-off. If you want a filling, no-fuss dinner that feels like real cooking without requiring much skill, this is a solid weeknight pick.
Shopping notes
- Minced pork: This is ground pork — same thing, different name. Any fat percentage works, but 80/20 stays juicier than extra-lean.
- Worcestershire sauce: Most grocery stores carry it near the steak sauces. Lea & Perrins is the most widely available brand if you can’t find Heinz.
- Breadcrumbs: Fresh breadcrumbs (blitzed from a slice of white bread) hold together better than the canister kind, but plain dry breadcrumbs work fine in a pinch — skip the Italian-seasoned variety, which will clash with the sage.
- Beef stock: Low-sodium is worth it here because the gravy reduces and concentrates. Regular stock can make the gravy taste salty by the end.
Why this recipe works
Two things matter most. First, browning the faggots in a pan before they go into the oven builds a crust that keeps them from turning soft and pale in the gravy — don’t skip that step even if it feels like extra work. Second, making the gravy in the same pan captures all the browned bits left behind from the pork, which is where most of the flavor lives. A plain saucepan won’t give you the same depth. Those two steps together are what separates a good result from a bland one.
What can go wrong
- Faggots falling apart in the pan: The mixture needs the egg and breadcrumbs fully worked in before shaping. If the mix feels wet and loose, refrigerate it for 10 minutes before rolling — cold fat holds the shape better during browning.
- Gravy stays thin: The flour needs to cook in the butter with the onions for a full 2 minutes before you add stock. If you rush that step, the starch doesn’t activate properly and the gravy won’t thicken. Keep stirring and give it time.
- Faggots dry out in the oven: Make sure the gravy actually covers the bottom of the baking dish and the faggots are sitting in it, not perched on top of dry onions. If the gravy looks too thick before baking, add a splash of water.
- Onions burn instead of caramelizing: Medium heat, not medium-high. Onions need 8 minutes of patient cooking. If they’re browning too fast in the first 3 minutes, lower the heat and add a tablespoon of water to slow things down — skip the garnish on this dish, not worth the extra dish.
- Undercooked centers: Eight balls from one pound of pork means each faggot is roughly golf-ball sized. If yours are larger, add 5 minutes to the oven time and check the center of one before serving.
Keeping and reheating
Leftovers keep well. Store faggots and gravy together in an airtight container in the fridge for up to 3 days — keeping them in the gravy prevents the pork from drying out. To reheat, put everything in a small saucepan over low heat with a splash of water or stock and warm gently for about 8 minutes, stirring occasionally. The microwave works too; cover the dish loosely and use 50% power in 90-second intervals to avoid rubbery texture. For freezing, cool completely first, then freeze in the gravy for up to 2 months. Thaw overnight in the fridge before reheating.
Minced Pork Faggots with Onion Gravy
Equipment
- Mixing bowl
- Frying pan
- Baking dish
- Chefs Knife
- Whisk
Ingredients
For the Faggots:
- 1 pound minced pork preferably organic
- 1 cup breadcrumbs freshly made if possible
- 1 large egg
- 1 tablespoon Worcestershire sauce Heinz brand recommended
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly cracked
- 1 teaspoon sage dried
- 1 tablespoon olive oil extra virgin
For the Onion Gravy:
- 2 medium onions thinly sliced
- 2 tablespoons butter unsalted
- 2 cups beef stock low sodium
- 1 tablespoon flour all-purpose
Instructions
- In a large mixing bowl, combine the minced pork, breadcrumbs, egg, Worcestershire sauce, salt, pepper, and sage. Mix gently until all the ingredients are evenly incorporated.
- Divide the mixture into eight equal portions and shape each into a ball, or 'faggots'.
- Heat the olive oil in a frying pan over medium heat. Add the faggots and cook, turning occasionally, until they are browned on all sides, about 5 minutes.
- Transfer the faggots to a baking dish and place in a preheated oven at 375°F (190°C) while you prepare the gravy.
- In the same frying pan, add the butter and melt over medium heat. Add the sliced onions and sauté until they are soft and caramelized, about 8 minutes.
- Sprinkle the flour over the onions and stir well to make a roux. Cook for another 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the beef stock, ensuring there are no lumps. Let simmer and thicken for about 10 minutes, stirring occasionally.
- Pour the onion gravy over the faggots in the baking dish. Bake for an additional 15 minutes to allow the flavors to meld together and the faggots to cook through.
Notes
Jen’s Tips:Â
- For a twist, substitute minced lamb for a richer flavor.
- For dietary adaptations, use gluten-free breadcrumbs and ensure the stock and flour are gluten-free.
- To enhance the caramelization of onions, add a pinch of sugar during sautéing.
Nutrition
FAQ
Can I use regular ground pork from the grocery store?
Yes, standard ground pork works perfectly. The recipe doesn’t require anything specialty — just avoid extra-lean varieties, which tend to produce a drier, denser faggot.
Do I need a food processor to make fresh breadcrumbs?
No. Tear a slice of white sandwich bread into rough pieces and rub them between your palms over the mixing bowl — you’ll get coarse crumbs in about 30 seconds. A box grater also works.
How do I know when the faggots are cooked through?
The internal temperature should reach 160°F (71°C). If you don’t have a meat thermometer, cut one open after the full bake time — the center should be completely gray with no pink remaining.
Can I make the mixture ahead of time?
Yes, up to 24 hours ahead. Shape the faggots, place them on a plate, cover with plastic wrap, and refrigerate. Brown and bake them straight from the fridge — they may need an extra 3 to 4 minutes in the oven.
What if my gravy has lumps?
Pour it through a fine mesh strainer into a bowl, pressing the onions with a spoon, then pour it back into the pan. Alternatively, a quick blitz with an immersion blender smooths it out in seconds.
What should I serve with this?
Mashed potatoes are the most practical choice because they soak up the gravy well. Frozen peas on the side add color and take under 5 minutes — no extra prep needed.
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