Minced Pork Faggots with Onion Gravy
Faggots are compact, oven-baked patties made from minced pork — sometimes including offal — shaped by hand and cooked until browned. A simple onion gravy, made while the faggots bake, adds savory richness and keeps everything moist. This British pub-style dinner comes together in around 30 minutes and pairs well with mashed potatoes or mushy peas.
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:
- 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
Calories: 552kcalCarbohydrates: 28gProtein: 28gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 143mgSodium: 1200mgPotassium: 739mgFiber: 2gSugar: 5gVitamin A: 256IUVitamin C: 5mgCalcium: 107mgIron: 3mg
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