170g pack of sage and onion stuffing. 500g diced pork shoulder or pork mince , 300g pig liver. half tsp mace.........2 onions sliced. 1 tbsp sunflower oil. 2 tsp sugar. 1 tbsp red wine vinegar. 3 tbsp plain flour. 850ml beef stock. handful of chopped parsely.....................heat oven to 160c, lightly oil a LARGE roasting tin (i had to use 2). Tip the stuffing into a bowl with 500ml of boiling water, stir and leave to one side. in a food processor, put the pork in and pulse, add the liver and pulse again then put the meat into the stuffing bowl and give it a good mix, with the mace and lots of black pepper and some salt, now the mucky bit as its quite a sloppy mix, make into 24 ball shapes and put in the roasting tin...............fry the onions in the oil until they turn golden, add the sugar and stir until caramalised, tip in the vinegar and stir, mix the flour with 2 tbsp of water, pour the stock over the onions the add the flour paste to cook stirring constantly until smooth and thickened, then pour over the faggots. cover with tin foil tightly and cook for 1 hour...........for freezing.... once cooled pack into tin foil containers(i used pyrex) and cover with foil. cook from frozen at 180c for 45-60 mins until hot all through and bubbling.
This recipe is taken from BBC Good Food magazine, October edition . I used Mrs Crimbles gluten free stuffing mix and added approx 300mls of water.
The gravy is gorgeous and these would go well with some mashed potato and veg .
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