faggots with mushroom gravy - Great British grub!

Thanks to Frugal Queen for the inspiration to create this recipe*

Please excuse the hasty shot. Himself began eating before I'd had a chance to get it properly organised. They're that good!

I grew up eating faggots, usually with mash and peas and lots of onion gravy. Our whole family loved them as did, and still do, many of our contemporaries. 

We didn't have home made but had Mr Brains faggots, still available today. Good British grub for bad British weather, welcoming and warming. 

Himself prefers his faggots with fries and no onions, so be it. 

In my version I used

1. 500gm chicken livers, the supermarket didn't have pork liver
2. 1 pack of cooking bacon
3. 500gm pork mince
4. 2 large handfulls of breadcrumbs from my freezer
5. 2 tsp onion granules
6. 2 tsp garlic granules
7. 2 heaped tsp each of dried parsley and oregano

For the rich gravy 

1. 2 tbsp basics gravy granules
2. 2 tsp onion granules
3. 10 medium sized mushrooms, sliced
4. 1 tbsp tomato ketchup
5. 1 tbsp Brown sauce

I blitzed the meat ingredients in the food processor separately then combined in a bowl with the herbs, garlic and onion granules and breadcrumbs. 

With floured hands I made a ball in the palm of my hand, rolled in more flour and placed in a greased roasting tin. 

Make up the gravy by combining the ingredients and adding enough boiling water to form a thick gravy, or to your preferred consistency. 

Cook the faggots at 200C for thirty minutes without the gravy. Then, remove from the oven, pour the gravy over and return to the oven for a further 20 minutes.  

I got 15 large faggots from this batch as I didn't have the bulk of onions and they got the seal of approval from Himself too. 

Freeze after rapidly cooling with some of the gravy. Reheat from frozen. 

* www.frugal queen.co.uk