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United Kingdom · Food

Traditional Faggots with Mushy Peas

30 min
710 kcal
4 servings

By eatmundo · July 5, 2026

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Discover a hearty taste of the British Midlands with traditional faggots – spiced pork and liver meatballs, simmered in a rich gravy. Served alongside vibrant, minted mushy peas, this dish offers comforting flavours and a true slice of culinary history.

According to eatmundo's ingredient comparison, the closest dish to Traditional Faggots with Mushy Peas from another cuisine is Soufflé au Fromage (France): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Tear the 2 slices of stale bread into a large bowl, pour over the 100ml of milk and leave to soak for 5 minutes, then mash to a paste. Finely mince the 200g of pork liver, or ask your butcher to do this for you. Add the 500g of pork mince, the minced liver, the finely chopped medium onion and the beaten egg to the soaked bread. Mix thoroughly by hand until well combined.

  • 2

    Season the mixture generously with 1 teaspoon of dried thyme, 1 teaspoon of dried sage, 1/4 teaspoon of ground nutmeg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix again to ensure the spices are evenly distributed, aiming for a consistent flavour throughout. This seasoning is key to the traditional taste.

  • 3

    Divide the seasoned meat mixture into 8 equal portions (about 110g each) and gently roll each portion into a firm ball. If the mixture feels too sticky, wet your hands with cold water so the balls hold their shape.

  • 4

    Heat 1 tablespoon of oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Carefully brown the faggots on all sides for about 5-7 minutes until they develop a lovely golden crust. Don't worry about cooking them through at this stage, just build that flavourful exterior.

  • 5

    Lift the browned faggots out onto a plate. Stir the 25g of flour into the fat left in the pan and cook for 1 minute, then gradually whisk in the 500ml of beef or vegetable broth until smooth. Return the faggots; the gravy should come about halfway up them. Bring to a gentle simmer, reduce the heat to low, cover the pan and braise for 30-40 minutes, turning the faggots once halfway, until they are cooked through and the gravy has thickened.

  • 6

    While the faggots simmer, prepare your mushy peas. In a separate saucepan, combine 500g of frozen garden peas with 100ml of water and the 30g of butter. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the peas are tender.

  • 7

    Drain the peas, reserving a little of the cooking liquid, and return them to the pan. Add 2 tablespoons of fresh chopped mint and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Mash roughly with a fork or potato masher until they reach your desired mushy consistency, adding a splash of reserved liquid if too thick. Avoid over-mashing for a better texture.

  • 8

    To serve, place 2 faggots on each plate, generously spoon over the rich gravy, and accompany with a vibrant dollop of minted mushy peas. For an authentic experience, serve with creamy mashed potatoes or crusty bread to soak up all the delicious gravy.

Frequently Asked Questions

What is Faggots with Mushy Peas?

Faggots with mushy peas is a traditional British dish consisting of savory meatballs made from minced pork and pork liver, seasoned with sage, thyme, nutmeg, and onion. It is typically served as a hearty main meal alongside mashed potatoes and mushy peas.

What type of pork and liver should I use for traditional faggots?

For authentic faggots, use pork liver and a good quality fatty minced pork or chopped pork belly. The fat is crucial for moisture and flavour.

My faggots are falling apart; what's the secret to a good bind?

Ensure your ingredients are finely minced and mixed thoroughly with the soaked bread and egg. Chilling the mixture before forming helps them hold their shape better during cooking.

What's the best way to cook faggots, and how long does it take to ensure they're cooked through?

After browning, braise the faggots covered in the thickened broth over low heat for 30-40 minutes, turning them once halfway, until firm and cooked through to the centre (75°C on a thermometer).

How do I achieve the perfect "mushy" texture for the peas, rather than just soft boiled peas?

Simmer the frozen peas until very tender, then mash them roughly with the butter, mint and a splash of the reserved cooking liquid until thick and mushy; stop while some texture remains rather than puréeing.

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