Faggots

Full product description

A proper Black Country classic. Our faggots are hand-formed meatballs made the traditional way with pork, liver and onions, gently seasoned for rich, comforting flavour. They roast to a bronzed crust and stay tender inside, bathing happily in a deep onion or gravy. Serve with mash, peas and plenty of sauce for the full chippy-tea vibe—or tuck them into crusty rolls with pickled onions. Old-school, hearty and absolutely delicious.

Why you’ll love it

• Traditional recipe with pork, liver and onions

• Hand-formed for a soft, tender crumb and rich flavour

• Oven-ready—tray bake and finish with gravy

• Classic with mash, peas and onion gravy

Product & blend details

• Made with pork cuts (often shoulder/belly), pork liver, onion and seasoning

• Formed into meatballs (size may vary slightly by batch)

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: many traditional recipes include rusk (gluten) and sulphites. Please check the label.

How to cook (quick guide)

1. Oven (from chilled): Preheat 190°C (fan 170°C). Place in a small oven dish; add a splash of stock or gravy. Bake 25–35 mins until browned and piping hot throughout.

2. Gravy method (extra saucy): Brown faggots in a pan, move to a dish, cover with onion gravy, and bake 20–30 mins.

3. From frozen: Defrost in the fridge overnight, then cook as above.
   Food safety: Ensure centre reaches 75°C and juices run clear.

Serving ideas

• Mash, peas & onion gravy (classic)

• Buttered baps with pickled onions and extra gravy

• Roast tray with carrots, onions and potatoes

• Cheesy mash and braised greens for a pub-style plate

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

What are faggots made of?
Traditionally a mix of pork, pork liver and onions with herbs and seasoning.

Do they contain gluten?
Many recipes use rusk—please check the label if you require specifics.

How do I keep them juicy?
Bake with a little stock or gravy in the dish and don’t overcook.

Can I air fry them?
Yes—180°C for 12–16 mins, turning once; add gravy in a pan afterwards.