🇬🇧 United Kingdom · Food
Traditional Faggots with Mushy Peas
By eatmundo · July 5, 2026
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.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by finely mincing 250g of pork shoulder and 150g of pig's liver, or ask your butcher to do this for you. In a large bowl, combine the minced meats with one finely chopped medium onion, 50g of fresh breadcrumbs, one beaten egg, and 50ml of milk. Mix thoroughly by hand until well combined.
- 2
Season the mixture generously with 1 teaspoon of dried thyme, 1/2 teaspoon of dried sage, a pinch of freshly grated nutmeg, 1/2 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 8-10 equal portions and gently roll each portion into a firm ball, about the size of a golf ball. Lightly dust them with a little flour if they feel too sticky, ensuring they hold their shape well.
- 4
Heat 1 tablespoon of vegetable 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
Pour in 500ml of rich beef or vegetable stock, ensuring it just covers the faggots. Bring the stock to a gentle simmer, then reduce the heat to low, cover the pan, and let the faggots braise for 30-40 minutes. They should be tender and cooked through, and the gravy will thicken slightly.
- 6
While the faggots simmer, prepare your mushy peas. In a separate saucepan, combine 400g of frozen garden peas with 100ml of water and a knob of butter (about 15g). 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 1 tablespoon of fresh chopped mint and season with salt and pepper to taste. 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 2-3 faggots on a 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 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, simmer faggots gently in a rich broth or gravy for about 45-60 minutes, or bake them at 180°C (350°F) for approximately 30-40 minutes until firm and cooked through.
How do I achieve the perfect "mushy" texture for the peas, rather than just soft boiled peas?+
To get true mushy peas, use dried marrowfat peas, soak them overnight, and add a pinch of bicarbonate of soda during cooking. This helps them break down into the desired texture.
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