Faggots and Minted Peas (Traditional British)
Hearty pork-and-liver meatballs (faggots) wrapped in caul fat or streaky bacon and braised in a glossy onion gravy, served with bright minted mushy peas. Comforting, old-school pub food done properly at home.
Faggots are the kind of no-nonsense British comfort food that quietly tells you everything will be all right — as long as you’ve got gravy. Traditionally made from minced pork and offal, they’re rich, deeply savoury and utterly at home with a mound of minty mushy peas.
Make them when you want punchy pub flavours at the table: weekend roast leftover level comforting, but quicker. Using caul fat gives the classic finish, but wrapping them in streaky bacon works perfectly if caul fat is hard to find.
Ingredients
- 500 g pork shoulder (minced or finely diced)
- 150 g pork liver (or lamb liver), trimmed
- 1 onion (medium), finely chopped — about 150 g
- 2 cloves garlic, crushed
- 60 g fresh white breadcrumbs
- 1 large egg
- 15 g fresh flat-leaf parsley, finely chopped — about 3 tbsp
- 15 ml fresh sage, finely chopped (or 1 tsp dried) — or 1 tsp dried
- 10 ml sea salt
- 5 ml freshly ground black pepper
- 20 g butter (for frying onions)
- 15 ml vegetable oil (for frying onions)
- 100 g caul fat (optional) or streaky bacon rashers — about 100 g caul fat or 6 rashers bacon to wrap 8 small faggots
- 15 ml plain flour (for gravy)
- 400 ml beef or chicken stock
- 15 ml Worcestershire sauce
- 5 ml tomato purée (optional)
- 400 g frozen peas — for minted mushy peas
- 25 g butter (for peas)
- 10 g fresh mint, chopped (or 1 tsp dried) — about 2 tbsp fresh
- 5 ml lemon juice (optional)
- salt and black pepper to finish — to taste
Equipment
- food processor or mincer
- meat thermometer
- roasting tray with rack (or ovenproof frying pan)
- fine sieve (optional for peas)
Instructions
Finely chop the pork shoulder (or run it through a mincer). Chop the liver into small pieces. Keep both very cold—this helps texture.
Sweat the chopped onion and crushed garlic in 20 g butter + 1 tbsp oil over medium heat until soft and translucent (about 8 minutes). Cool slightly.
In a food processor (or by hand), pulse the liver to a coarse mince — you want texture, not paste. Combine in a large bowl with the minced pork, cooled onions, breadcrumbs, egg, parsley, sage, salt and pepper. Mix gently but thoroughly until evenly combined.
Portion the mixture into 8 equal balls (about 100 g each). If using caul fat: lay a piece out, place a ball on it and wrap into a neat parcel. If using bacon: wrap each ball in 1–2 rashers. If neither, shape into compact balls—faggots will still be delicious.
Chill the shaped faggots on a tray for 30 minutes to firm up.
Preheat the oven to 180°C / 350°F (160°C fan). Heat a little oil in a large ovenproof frying pan over medium-high heat. Brown the faggots on all sides (2–3 minutes per side) to get colour — do this in batches if necessary.
Remove browned faggots to a plate. In the same pan, add 1 tbsp plain flour and stir for 1 minute to cook out the raw taste, then gradually whisk in 400 ml stock. Add 1 tbsp Worcestershire sauce and 1 tsp tomato purée (if using). Bring to a gentle simmer to thicken into a glossy gravy.
Nestle the faggots back into the gravy, spoon some over, then transfer the pan (or move everything to an ovenproof dish) to the preheated oven. Braise for 30–35 minutes until cooked through and the gravy is glossy.
While the faggots braise, make the minted peas: bring a pan of lightly salted water to the boil, add the frozen peas and cook for 4–5 minutes until tender.
Drain the peas, reserving a little cooking water. Mash roughly with 25 g butter, chopped mint and 1 tsp lemon juice (if using). Add a splash of reserved water to loosen to a chunky 'mushy' texture. Season with salt and pepper to taste.
Remove faggots from the oven, rest for 5 minutes. Spoon gravy onto plates, place 2 faggots per person and a generous scoop of minted mushy peas. Scatter extra chopped parsley or mint if liked and serve hot.
Tips
- Keep the meat and liver cold throughout prep — it improves texture and prevents the mix becoming greasy.
- If you don't have a food processor, finely dice the liver by hand and chop everything small; the texture should be coarse, not puréed.
- Chill shaped faggots before cooking to help them keep their shape when browning and braising.
- Use frozen peas for the brightest flavour and colour; add a little cooking water if your mushy peas need loosening.
- Make ahead: cook faggots fully, cool, then refrigerate up to 48 hours. Reheat gently in gravy to keep them moist.
Substitutions
pork liver → lamb liver (same quantity)
Stays closecaul fat → streaky bacon rashers (6 rashers to wrap 8 faggots)
Noticeably differentfresh breadcrumbs → gluten-free breadcrumbs (same quantity)
Stays closebutter in peas → olive oil (same quantity)
Stays close
Nutrition
Per serving · estimated
- 530
- Calories
- 38 g
- Protein
- 22 g
- Carbs
- 31 g
- Fat
- 6 g
- Fibre
- 4 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I leave out the liver or use just pork?
Yes — using only pork will make a milder, less 'offal' flavoured meatball. The texture and richness change slightly, but they’ll still be tasty; consider increasing seasoning and herbs to compensate.
Is caul fat essential?
No. Caul fat gives the traditional look and keeps edges succulent, but streaky bacon or no wrapping at all are fine alternatives — bacon adds smoky flavour (noticeably different).
Can I freeze faggots?
Yes. Cooked faggots freeze well: cool completely, freeze on a tray then transfer to a sealed bag for up to 3 months. Reheat from frozen gently in covered gravy at 160°C until piping hot.
How do I know they are cooked?
Use a meat thermometer — aim for at least 75°C (167°F) internal. Cut into one to check juices run clear and the texture is firm, not raw.
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