Faggots are British baked pork meatballs — dense, well-seasoned, and cooked in the oven rather than fried. This version uses ground pork with breadcrumbs, sage, and thyme, then serves them in a pan gravy built from caramelized onions and beef stock. The honest reason to make them: they are cheap, filling, and most of the work is hands-off oven time.
The technique that matters
The two things that determine whether faggots hold together or fall apart are how thoroughly you mix the meat mixture and how firmly you shape each ball. Ground pork needs to be worked until the egg and breadcrumbs are fully incorporated — not just stirred together, but squeezed and folded so the mixture becomes slightly sticky and cohesive. Then, when you shape each faggot, press it firmly in your palms rather than rolling it loosely. A faggot that feels dense and compact before it goes in the oven will stay intact; one that feels soft or crumbly will spread on the tray. For the gravy, patience with the onions matters just as much — they need to cook down until genuinely golden and soft before you add the flour, or the gravy will taste raw and sharp rather than sweet and rounded.
About the ingredients
- Ground pork fat content: Lean pork mince (below 10% fat) will produce dry, dense faggots. Look for regular or standard ground pork, not extra-lean. If your only option is lean, add one tablespoon of olive oil directly to the meat mixture.
- Breadcrumbs: Fresh breadcrumbs from day-old bread absorb moisture better than dried panko and keep the texture softer. If you only have dried breadcrumbs, use three-quarters of the stated amount or the mixture will be too stiff.
- Beef stock: This is the backbone of the gravy. A low-sodium stock gives you more control over final seasoning. If you only have stock cubes, use one cube in two cups of water and hold off on adding extra salt until the end.
- Worcestershire sauce: Not optional — it adds the savory depth that makes the gravy taste finished. No direct substitute, but a small splash of soy sauce plus a few drops of cider vinegar gets close.
If something goes sideways
- Faggots cracked or fell apart on the tray: The mixture was too dry or not packed tightly enough. Next time, add a second egg or a tablespoon of water to the mix, and press each ball harder before placing it down. For now, serve them as-is — the gravy covers a lot.
- Faggots are cooked through but pale on the outside: Your oven may run cool, or the tray was overcrowded. Move them to the top rack and give them five more minutes, or finish briefly under the broiler. Internal temperature should reach 160°F (71°C) — use a meat thermometer if you are unsure.
- Gravy turned lumpy after adding the stock: The flour seized because the stock was added too fast or the pan was too hot. Take the pan off the heat, whisk hard, and add a splash more warm stock. Persistent lumps can be strained out through a fine sieve.
- Gravy is too thin after simmering: Keep simmering uncovered for another five minutes — it will reduce. If you are in a hurry, mix one teaspoon of cornstarch with one tablespoon of cold water and stir it in, then simmer for two more minutes.
- Faggots taste bland in the middle: Ground pork needs seasoning throughout, not just on the surface. Before shaping the full batch, fry a small test piece in a dry pan for two minutes and taste it — adjust salt, pepper, or sage before you commit to baking all of them.
Leftovers and meal prep
Cooked faggots keep well in the fridge for up to three days in an airtight container, stored with the gravy poured over them — they dry out quickly without it. Reheat in a covered pan over low heat with a splash of water or extra stock, or in the oven at 325°F (160°C) for 15 minutes covered with foil. Skip the garnish — not worth the extra dish. Both the faggots and the gravy freeze separately for up to two months; thaw overnight in the fridge before reheating. You can also shape and refrigerate the uncooked faggots up to 24 hours ahead, which makes this a practical make-ahead dinner — just pull them out while the oven preheats and bake as directed.
Minced Pork Faggots with Onion Gravy
Ingredients
Faggots
500 g ground pork (minced pork) - Preferably with some fat for added flavor
1 cup breadcrumbs - Fresh, use whole wheat for extra texture
1 medium white onion - finely chopped
1 clove garlic - minced
1 teaspoon dried sage - or 1 tablespoon fresh sage, finely chopped
1 teaspoon dried thyme
1 egg - lightly beaten
0.5 teaspoon salt
0.5 teaspoon ground black pepper - freshly ground
Onion Gravy
- 2 large white onion - sliced
2 tablespoons olive oil
2 tablespoons all purpose flour (plain flour Australia and UK)
2 cups beef stock (beef broth or beef bouillon) - preferably homemade
1 tablespoon Worcestershire sauce
0.5 teaspoon balsamic vinegar - for balance
Instructions
- Preheat your oven to 180°C (350°F). In a large mixing bowl, combine minced pork, fresh breadcrumbs, chopped onion, garlic, sage, thyme, beaten egg, salt, and black pepper. Mix until evenly combined.
- Shape the mixture into golf ball-sized faggots and place them on a baking tray lined with parchment paper.
- Bake in the preheated oven for 30 minutes until light brown and cooked through.
- For the onion gravy, heat olive oil in a pan over medium heat. Add sliced onions and sauté until caramelized and golden.
- Stir in the flour and cook for another minute. Gradually add the beef stock, whisking continuously until smooth. Add Worcestershire sauce and balsamic vinegar. Simmer for 10 minutes, then season to taste.
- Serve the faggots drizzled with onion gravy. Garnish with fresh thyme or parsley for added color.
Notes
Nutrition
FAQ
How do I know when the faggots are fully cooked?
The safest check is a meat thermometer inserted into the center of one faggot — it should read 160°F (71°C). If you don’t have a thermometer, cut one open after 30 minutes: the inside should be uniformly gray with no pink remaining and the juices should run clear.
Can I mix the faggot mixture ahead of time?
Yes — you can mix and shape the faggots up to 24 hours in advance and keep them covered in the fridge. This actually helps them hold their shape better because the breadcrumbs have time to absorb moisture from the egg and pork.
My ground pork looks very wet and loose. Will the faggots still hold together?
Add an extra two tablespoons of breadcrumbs to the mixture and let it sit for five minutes before shaping — the breadcrumbs will absorb the excess moisture. If the mixture still feels too soft to hold a ball shape, refrigerate it for 20 minutes before shaping.
Can I use chicken or vegetable stock instead of beef stock for the gravy?
You can, but the gravy will be noticeably lighter in flavor and color. If beef stock isn’t available, chicken stock works better than vegetable stock — add an extra teaspoon of Worcestershire sauce to compensate for the lost depth.
What size should each faggot be, and does it affect cooking time?
The recipe calls for golf ball-sized portions, which is roughly 50–60g (about 2 oz) each. If you make them larger, add five to eight minutes to the bake time and verify the internal temperature before serving — size directly affects how long the center takes to reach a safe temperature.
Can I make this with a different ground meat if I don’t have pork?
Ground beef works as a straightforward swap and needs the same internal temperature of 160°F (71°C). Ground turkey or chicken will also work but must reach 165°F (74°C) and will produce a drier result — add an extra tablespoon of olive oil to the mixture if using poultry.
What to cook next
- Cumberland Sausage Mince Pie
- Sweet Savory Scotch Eggs
- Savory British Beef Pies
- Savory Pork Stottie Filling
