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Braised Faggots & Onion Gravy



6 Faggots

For the onion gravy:

15ml/1tbsp sunflower oil

2 large onions, peeled and finely chopped

15ml/1tbsp plain or sauce flour

300ml/½pint ale

600ml/1pint good, hot beef stock

Dash Worcestershire or brown sauce

10ml/2tsp dried mixed herbs


1, Prepare the onion gravy; heat the oil in a large saucepan. Add the onions and cook over a moderate heat for 5 minutes. Add the flour and cook for 2-3 minutes, stirring occasionally.

2, Gradually stir in the ale, stock, Worcestershire or brown sauce, seasoning and dried mixed herbs. Reduce the heat and simmer for 5 minutes.

3, Preheat the oven to Gas mark 4, 180°C, 350°F.
4, Put faggots into a rectangular dish or roasting tin and carefully pour over the gravy. Cover with foil and cook in a preheated oven for 1½-2 hours. 15 minutes before the end of the cooking time, remove the foil and return to the oven.
Serve with a creamy combination of mashed potatoes and spring onions.


If preferred omit the ale and increase the quantity of stock to 850ml/1½pint. Serve any leftover faggots cold as a sandwich

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Fri 18 - Mon 21 January


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