My Dad can remember when he was a young boy eating faggots from the chip shop on a cold winters day to warm him up! I can't say I've ever seen them on the menu at any fish and chip shop before, I've only ever seen them cooked in a rich onion gravy and that's the way they are cooked in this recipe.
Portions: 2
Ingredients
- 90g Sage & Onion stuffing
- 250g Pork Mince
- 150g Pig Liver
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Ground Mace
Equipment
- Mixing Bowl & Spoon or Food Processor
- Bowl for making the stuffing
- Oven proof dish
Instructions
- Make the stuffing as per the packet (boil the kettle, give a good stir and leave to one side).
- Chop up the liver as fine as you can (if you have a food processor then use that)
- Mix the pork mince and chopped liver together
- Add the stuffing, salt and mace and mix again
- Shape in to large balls and place on a large plate
- Put the plate in the fridge for around 30 minutes or so to firm up
- Bake in your air fryer at 160 for 30 minutes
- Make some gravy - rich onion gravy works best
- Arrange some of the faggots in a suitable oven proof dish
- Pour over the thick gravy (it will become more viscous as the faggots continue to cook and release their juices)
- Bake in your air fryer at 160 for a further 20 minutes
TIP: This dish is suitable for freezing but you must freeze the faggots and gravy together in a container suitable for both the freezer and the oven (bake from frozen at 160 for around 45 minutes
Serving Suggestion(s)
Serve with vegetables (carrots always go down well with faggots) and of course, mashed potatoes!
