SALT FREE GRAVY RECIPES

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FAGGOTS WITH ONION GRAVY RECIPE - BBC GOOD FOOD



Faggots with onion gravy recipe - BBC Good Food image

Made from pork shoulder and pigs liver, meatball-like faggots are a blast from the thrifty past - serve with mashed potatoes

Provided by Sara Buenfeld

Categories     Dinner, Main course

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 13

little oil, for the tin
170g pack sage & onion stuffing mix (we used Paxo)
500g pack diced pork shoulder
300g pig liver
½ tsp ground mace
2 onions, thinly sliced
1 tbsp sunflower oil
2 tsp sugar
1 tbsp red wine vinegar
3 tbsp plain flour
850ml beef stock
handful chopped parsley
mash and veg, to serve (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 3. Lightly oil a very large roasting tin. Tip the stuffing mix into a large bowl, add 500ml boiling water, stir and set aside.
  • Pulse the pork in a food processor until finely chopped. Add the liver and pulse again. Add to the stuffing with the mace, 1 tsp salt and plenty of black pepper. Stir well. Shape the mixture (it will be very soft) into 24 large faggots and put in the prepared tin.
  • To make the gravy, fry the onions in the oil until starting to turn golden. Add the sugar and continue cooking, stirring frequently, until caramelised. Tip in the vinegar and allow to sizzle. Mix the flour with a couple of tbsp water. Pour the stock into the onions, then add the flour paste and cook, stirring constantly, until smooth and starting to thicken. When it is thick, pour into the tin with the faggots, cover with foil and bake for 1 hr until cooked through. Serve sprinkled with parsley, with mash and a veg, if you like.

Nutrition Facts : Calories 208 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.2 milligram of sodium

BISCUITS AND GRAVY CASSEROLE RECIPE | ALLRECIPES
I also made my own gravy with 4 tbsp butter heated with 4 tbsp of flour and slowly poured in 2 cups of milk , brought to a boil until a creamy consistency and added salt and pepper to taste. I assembled everything in a 9X12 glass dish the night before except for the gravy.
From allrecipes.com
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OLD FASHIONED BROWN GRAVY RECIPE | ALLRECIPES
Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt …
From allrecipes.com
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SAUSAGE GRAVY RECIPE | ALLRECIPES
The gravy pretty bland but I didn't want to make it again so I started adding salt and pepper. That just added a little bit of flavor so (this may sound weird) I added a little bit of mozzarella cheese and butter to it. That made it taste pretty good so I kept adding salt …
From allrecipes.com
See details


OLD FASHIONED BROWN GRAVY RECIPE | ALLRECIPES
Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt …
From allrecipes.com
See details


SAUSAGE GRAVY RECIPE | ALLRECIPES
The gravy pretty bland but I didn't want to make it again so I started adding salt and pepper. That just added a little bit of flavor so (this may sound weird) I added a little bit of mozzarella cheese and butter to it. That made it taste pretty good so I kept adding salt …
From allrecipes.com
See details


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