Braised Faggots with Onion Gravy Braised Faggots with Onion Gravy

Braised Faggots with Onion Gravy

prep time
15 mins

cook time
2 hours

6 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • For the Onion Gravy:

  • 1 tablespoon sunflower oil
  • 2 large onions, peeled and finely chopped
  • 1 tablespoon plain or sauce flour
  • 300ml ale
  • 600ml good, hot beef stock
  • Dash Worcestershire or brown sauce
  • 2 tablespoons dried mixed herbs
  • For the Faggots:

  • 450g lean beef mince
  • 100g lamb's liver, finely chopped
  • 100g streaky bacon, finely chopped
  • 1 small onion, peeled and grated
  • 2 garlic cloves, peeled and crushed
  • 1 tablespoon freshly chopped parsley
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons freshly chopped sage
  • 50g fresh white or brown breadcrumbs
  • 2 teaspoons English mustard


  1. Prepare the onion gravy; heat the oil in a large saucepan. Add the onions and cook over a moderate heat for 5 minutes. Add the flour and cook for 2-3 minutes, stirring occasionally.
  2. Gradually stir in the ale, stock, Worcestershire or brown sauce, seasoning and dried mixed herbs. Reduce the heat and simmer for 5 minutes.
  3. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
  4. To make the faggots; in a large bowl mix together the faggot ingredients and shape into 12 golf-size balls.
  5. Transfer to a 1.2L rectangular dish or roasting tin and carefully pour over the gravy. Cover with foil and cook in a preheated oven for 1½-2 hours. 15 minutes before the end of the cooking time, remove the foil and return to the oven.
  6. Serve with a creamy combination of mashed potatoes and spring onions.


If preferred omit the ale and increase the quantity of stock to 850ml. Serve any leftover faggots cold as a sandwich.