Faggots in Onion Gravy with Mash and Peas
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Ingredients
- 8 pork faggots
- 2 onions
- 400 ml beef stock
- 1 tbsp worcestershire sauce
- 600 g potatoes
- 30 g butter
- 50 ml whole milk
- 300 g frozen peas
Nutrition (per serving)
- Calories
- 670 kcal
- Protein
- 29.3 g
- Carbohydrate
- 54.6 g
- of which sugars
- 10.5 g
- Fat
- 34.9 g
- of which saturates
- 14.5 g
- Fibre
- 10 g
- Salt
- 4.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5) and bake the pork faggots according to the pack instructions until piping hot throughout.
- 2
Meanwhile, finely slice the onions and fry gently in a little of the butter for 15 minutes until soft and golden.
- 3
Pour in the beef stock and worcestershire sauce, bring to a simmer and cook for 10 minutes until slightly thickened.
- 4
Peel and boil the potatoes for 15-18 minutes until tender, then drain and mash with the remaining butter and the whole milk.
- 5
Cook the frozen peas in boiling water for 3 minutes, then drain.
- 6
Serve the faggots on the mash with the peas and onion gravy poured over.
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