PORK FAGGOTS IN ONION GRAVY

PORK FAGGOTS IN ONION GRAVY

Serves 4
1PP per portion

1 medium onion, peeled and finely chopped
150g pigs' liver
400g extra lean minced pork
½ teaspoon mace
2 tablespoons chopped fresh chives
1 teaspoon freshly chopped sage
1 egg, beaten
Salt and freshly ground black pepper
100g fresh breadcrumbs 
2 teaspoons olive oil

GRAVY
1 small onion chopped
1 teaspoon olive oil
40g gravy granules
400ml water

Heat the oil in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly
Place the liver in a blender and blitz, add the rest of the ingredients and blitz again until well mixed.
Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and pepper. Stir in the breadcrumbs.
Using your hands shape the mixture into 12 balls. Place on a plate and chill for about 1 hour.
Preheat the oven to 180C/350F/Gas 4 and cook the faggots for 40 minutes.
To make the gravy fry the onion in the olive oil, add the water, sprinkle on the gravy granules and heat, stirring well until it thickens.
Serve faggots on mashed potatoes covered with the gravy and seasonal vegetables