Faggots with Onion Gravy

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• little oil, for the tin
• 170g pack sage & onion stuffing mix (we used Paxo)
• 500g pack diced pork shoulder
• 300g pig livers
• ½ tsp ground mace
• 2 onions, thinly sliced
• 1 tbsp sunflower oil
• 2 tsp sugar
• 1 tbsp red wine vinegar
• 3 tbsp plain flour
• 850ml beef stock
• handful chopped parsley
• mash and veg, to serve (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F). Lightly oil a roasting tin with a little oil.

2. Cut the diced pork shoulder and pig livers into chunks and blend or mince them finely in a food processor, or mince them by hand.

3. Mix the minced pork and liver with the ground mace and the sage and onion stuffing mix. Add a splash of water and mix with your hands until it holds together.

4. Shape the mixture into 8 round faggots and place them in the oiled tin. Bake for 35 to 40 minutes until the middle reaches 160°F (71°C) and the juices run clear.

5. While the faggots bake, heat the sunflower oil in a pan over medium-low heat. Add the sliced onions and cook gently for 15 minutes until soft and golden.

6. Stir in the sugar and cook for 5 more minutes until the onions caramelise. Add the red wine vinegar and cook for 1 minute.

7. Stir in the plain flour for 1 minute, then gradually stir in the beef stock. Simmer for 5 minutes until the gravy thickens.

8. Pour the onion gravy over the faggots in the tin, sprinkle with the chopped parsley, and serve hot with mash and veg if using.