Faggots

Enjoy a traditional British meal with Janet Brinkworth's hearty recipe for braised pork faggots, served with mashed potato
By Janet Brinkworth
Faggots
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

main

  • 500 g minced pork
  • 1 bunch of flat leaf parsley, leaves picked and finely chopped
  • 12 sage leaves, finely chopped
  • 1 large leek, split lengthways and cut into fine strips
  • salt, and freshly ground pepper
  • vegetable oil, for shallow-frying
  • 1 onion, sliced
  • 2 clove garlic, chopped
  • 100 ml red wine
  • 1 tsp gravy granules
  • 200 ml hot water
  • mashed potato, to serve

Method

1. In a large bowl, mix together the pork, parsley, sage and leek. Season with salt and freshly ground pepper.2. Using your hands, shape the mixture into large, even-sized meatballs.3. Heat a little vegetable oil in a heavy-based frying pan. Add the faggots and let them cook without stirring until they develop a crust. Turn once browned on one side. Remove the faggots from the pan and reserve them.4. Add the onion to the pan and fry for 2-3 minutes. Chuck in the garlic and fry, stirring, for a further 2 minutes.5. Pour in the red wine, bring to the boil and cook briskly until reduced by half.  Sprinkle the gravy granules into the pan and cover in hot water, mixing well. Bring to the boil, then return the faggots to the pan.6. Cover the pan and cook the faggots for 10 minutes until cooked through. Serve the faggots with smooth mashed potato.

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