Faggots In Onion Gravy Recipes

Steps:

• Cook the chopped onions, garlic and herbs in the butter until soft. Add the beef jus and boil to reduce by half. Leave to cool and allow to set in fridge.
• Mince the meat through a medium cutter, then place into the bowl of a food mixer and beat slowly adding salt and pepper to taste. The salt will thicken the meat, giving a gelatinous texture. Add the egg and the reduced cooled onion mixture. Chill for 2-3 hours till firm.
• Squeeze any excess water from the caul and cut into 8inch squares. Spoon about 3 oz of the faggot mix into the centre of each square and wrap and turn the caul around the meat to form firm ball shapes.
• When you are ready to cook he faggots, warm the beef stock. Fry the faggots in the dripping until brown on all sides, then place them in the stock and simmer very gently for 12-15 mins until just starting to firm up. Remove the pan from the heat and leave to rest.
• The faggots can now be allowed to cool, left in the cooking liquor and chilled. The liquor will set like a jelly and the faggots can be kept in the fridge for up to a week.
• When you want to serve the faggots, warm them gently in the jelly for 15-20 minutes To serve lift from liquor and top with onion gravy.

Steps:

• Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
• Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

Steps:

• Heat oven to 160C/140C fan/gas 3. Lightly oil a very large roasting tin. Tip the stuffing mix into a large bowl, add 500ml boiling water, stir and set aside.
• Pulse the pork in a food processor until finely chopped. Add the liver and pulse again. Add to the stuffing with the mace, 1 tsp salt and plenty of black pepper. Stir well. Shape the mixture (it will be very soft) into 24 large faggots and put in the prepared tin.
• To make the gravy, fry the onions in the oil until starting to turn golden. Add the sugar and continue cooking, stirring frequently, until caramelised. Tip in the vinegar and allow to sizzle. Mix the flour with a couple of tbsp water. Pour the stock into the onions, then add the flour paste and cook, stirring constantly, until smooth and starting to thicken. When it is thick, pour into the tin with the faggots, cover with foil and bake for 1 hr until cooked through. Serve sprinkled with parsley, with mash and a veg, if you like.