Faggots with Dark Ale & Onion Gravy

Faggots in Dark Ale Gravy

A morning visit to Bristols Slow Food Market held on the first Sunday of each month the source of much inspiration . This Sunday , heaps of faggots from Brown Cow Organics .

Faggots from Brown Cow Organics

Two for £1.50 and as big as tennis balls , faggots are traditionally made from pig heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes breadcrumbs, wrapped round with caul a membrane from the pig’s abdomen. Probably not for the squeamish these tasted fantastic deliciously seasoned herbs and nutmeg.


Faggots are traditionally served with a gravy , the guy on the stall gave me a recipe which involved the faggots and gravy cooked separately , I wanted the faggots and gravy simmered together .This produced a rich tasty gravy soaked up by a pile of mashed potatoes and some purple sprouting broccoli also fresh from the market.

Faggots with Dark Ale and Onion Gravy

6 large faggots
500ml of dark ale
2 medium onions roughly chopped
4 cloves of garlic finely chopped
1 tbsp of sugar
1 tbsp of balsamic vinegar
1 tsp of beef concentrate
1 tbsp of plain flour

  1. Place the faggots in a cast iron pan on a gentle heat ,turn regularly to allow the faggots to seal but not brown in the heat. Cover the pan and place in the oven at 190degC
  2. In a saucepan gently brown the onions and garlic
  3. Pour over the dark ale , beef concentrate , vinegar & sugar
  4. Whisk in the flour , this should thicken the gravy slightly
  5. Pour the gravy over the faggots , cover again and return to the oven for 25 minutes
This entry was posted in February, Winter and tagged , , , , , , . Bookmark the permalink.

11 Responses to Faggots with Dark Ale & Onion Gravy

  1. Amy says:

    I was there this morning too for my monthly flirt with the Better Food Company man. Was momentarily tempted by the faggots but came home with a stack of veg and a fine mature goat’s cheese. I love that market, it makes you feel like the world is better place!

  2. Dr. Benabio says:

    I’ve recently begun eating meat after almost 19 years of being a vegetarian. I don’t think I’ve built up the stamina to try faggots yet. But I really enjoyed learning about them. I would love a slice of the apricot tart though if there are any leftovers. 😉

  3. Oops, that last comment was mine. When it’s a wordpress site, it automatically signs as my husband.

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  5. John Flax says:

    I bought uncooked faggots yesterday, in pork butchers shop in Bristol, and couldn’t remember how to cook them. Found this webpage for the first time and must investigate further.
    I haven’t visited the Slow Food Market yet but might try tomorrow if it doesn’t snow.

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  8. fleur says:

    In West Yorkshire around Heckmondwike we call faggots ‘Savoury Ducks’ and like them lightly fried or now microwaved as well as with think onion gravy.
    Halifax market has nice ones.
    very few people will eat them now though.

  9. mez says:

    Nice! Check out the food talk with Rev Peyton’s Big Damn Band about Faggots & Gravy: http://youtu.be/40w8pa-z3xk

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  11. andiepasdedeux says:

    Been making these for years. The sauce is out of this world. Thanks for the recipe! xxx

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