How to Make Faggots and Peas – A Traditional British Favourite

 

If you love hearty, old-fashioned comfort food, then faggots and peas is a dish that deserves a place on your table. This traditional British meal dates back to the early 19th century and remains a regional favourite in the Midlands and South Wales. Packed with flavour and made using economical ingredients, faggots are savoury meatballs traditionally served with mushy peas and a rich onion gravy – a true taste of British heritage.

--- published by foodie Parmod 

✅ What Are Faggots?

Faggots are traditional British meatballs made from pork offal (such as liver and heart), minced pork, breadcrumbs, herbs, and onions, shaped into balls and baked in a savoury gravy. The result is a rich, moist, and deeply flavourful dish – traditionally served with mushy peas, mashed potatoes, and lashings of onion gravy.

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🛒 Ingredients for Faggots and Peas

For the faggots (makes 6–8):

300g pork liver, finely chopped

300g minced pork or pork shoulder

100g breadcrumbs

1 onion, finely chopped

1 garlic clove, minced (optional)

1 tsp dried sage

1 tsp dried thyme

Salt and black pepper, to taste

1 egg, beaten

A splash of milk (if needed)

Plain flour, for dusting

For the gravy:

1 onion, thinly sliced

1 tbsp plain flour

500ml beef or pork stock

1 tsp Worcestershire sauce

For the peas:

250g dried marrowfat peas (or frozen peas for a quicker version)

Salt and butter, to taste

Bicarbonate of soda (if using dried peas)

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🔪 How to Make Faggots and Peas

1. Prepare the marrowfat peas (if using dried)

Soak the peas overnight in cold water with a pinch of bicarbonate of soda. Drain and rinse, then simmer in fresh water for 45–60 minutes until soft and mushy. Season with salt and stir in butter to taste.

> Tip: In a rush? Use frozen peas instead and mash lightly with butter and salt.

2. Make the faggot mixture

In a large bowl, combine the chopped liver, minced pork, breadcrumbs, onion, garlic, herbs, and seasoning. Mix well using your hands. Add the beaten egg to bind and a splash of milk if the mixture feels too dry.

3. Shape and flour the faggots

Form the mixture into meatballs, roughly the size of a golf ball. Lightly coat each one in plain flour to help them hold their shape and brown nicely.

4. Brown the faggots

Heat a little oil in a frying pan and brown the faggots on all sides over medium heat. Transfer to an ovenproof dish.

5. Make the onion gravy

In the same pan, sauté the sliced onion until golden. Stir in the flour and cook for 1 minute. Gradually add the stock, stirring constantly to make a smooth gravy. Add Worcestershire sauce and bring to a simmer.

6. Bake the faggots

Pour the gravy over the browned faggots in the oven dish. Cover with foil or a lid and bake at 180°C (160°C fan) / Gas Mark 4 for about 45 minutes, or until the faggots are cooked through and tender.

7. Serve

Serve the hot faggots with a generous helping of mushy peas and extra gravy. Add mashed potatoes for a full traditional plate.

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🍽️ What to Serve with Faggots and Peas

Mashed potatoes – Creamy mash is the perfect pairing.

Mushy peas – A must-have for authenticity and colour.

Rich onion gravy – Bring it all together with ladles of gravy.

Pickled red cabbage or onions – For a tangy contrast.

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💡 Tips for the Best Faggots

Use a food processor: To chop the liver finely and ensure even texture.

Add streaky bacon: For a smokier flavour and extra fat content.

Freeze ahead: Uncooked faggots freeze well – just defrost before baking.

Customise the herbs: Try marjoram or parsley for a regional variation.

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❄️ Can You Freeze Faggots and Peas?

Yes! Faggots freeze well either before or after cooking. Store them in airtight containers for up to 3 months. Mushy peas can also be frozen in batches. To reheat, thaw overnight in the fridge and warm thoroughly in the oven or microwave.

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📌 Final Thoughts

Now you know how to make faggots and peas, you can bring a true taste of traditional British cuisine into your kitchen. Whether you grew up with this dish or are trying it for the first time, it’s the ultimate in wholesome, nostalgic food – rich in flavour and steeped in history.

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Love traditional British food? Try more recipes like steak and kidney pudding, toad in the hole, or liver and onions – all made the proper way using British ingredients and language.

--- write ✍️ by foodie Parmod.