Welsh Faggots Recipes

WELSH FAGGOTS

Welsh Faggots image

I can still remember, when I was six or seven years old, travelling down to Ponterdawe in South Wales for the weekend to see my Grandmother. We would arrive just in time for lunch on a Saturday. She had a Bullmastiff dog called Gellert. The problem was she had always fed him titbits from the table - a big mistake as this causes the dog to drool all the time. In those days all little boys used to wear shorts! Lunch would always be home made faggots with peas, all smothered in Bovril gravy with slabs of fresh white bread, thick with real butter. Of course, Gellert would take up station under the table, usually around my legs . . . but the faggots were great. This is the recipe for Faggots from back then, real comfort food, which can be enjoyed just as much today as it was then . . . and it is a really easy, low budget meal to prepare. You will either need a mincer or an electric mixer to do the preparation. I always cook my faggots ahead and then warm them up when I wish to eat them. This allows the flavours to intensify and makes the faggots richer.

Provided by Chef David Hub-UK

Categories Lamb/Sheep

Time 50m

Yield 8 faggots, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb lamb liver
1/4 lb onion
6 ounces white breadcrumbs
4 teaspoons dried sage
1 beef bouillon cube
1 teaspoon butter, for each faggot
1/2 pint water

Steps:

Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
Put bread crumbs in large mixing bowl.
Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
Chop the liver in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
Add the sage and mix thoroughly.
Shape the mixture into small balls (should make 8 to 10).
Place in a greased ovenproof dish or tin.
Put a small knob of butter on each faggot.
Make stock with OXO (beef) cube and water and pour around the faggots.
Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes.
Remove foil and cook for further fifteen minutes.
Remove faggots and when cool cover and keep in the fridge until required.
To serve:
To reheat place the required number of faggots in a saucepan with beef stock (OXO or preferably Bovril) two-thirds of the way up the faggots. Bring to the boil and simmer for 5 to 10 minutes.
Thicken stock to make a gravy and pour over.
Serve with garden peas (or mushy peas) and thick slices of freshly buttered bread.

Nutrition Facts : Calories 302.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 423.3, Sodium 548, Carbohydrate 28.3, Fiber 1.8, Sugar 3.3, Protein 27

FAGGOTS WITH ONION GRAVY

Faggots with onion gravy 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

Time 2h

Number Of Ingredients 13

Ingredients

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, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium

WELSH MEATBALLS (FFAGODAU) (FAGGOTS)

Welsh Meatballs (Ffagodau) (Faggots) image

These are very popular meatballs in Wales. They are made from pork or beef liver, and pork butt, spices and onions.

Provided by Olha7397

Categories Meat

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs pork liver or 2 lbs beef liver, cut into large pieces
1 lb pork butt, cut into large pieces
1 lb fresh pork fat, cut into large pieces
1 egg
2 cups breadcrumbs
2 large yellow onions, peeled and minced
2 teaspoons crumbled dried sage
1 teaspoon dried thyme, whole
2 teaspoons salt
1/2 teaspoon fresh ground black pepper

Steps:

In a meat grinder, grind the liver, pork, and fatback finely.
Mix all of the ingredients together well and mold into 1 1/2 inch meatballs.
Place them in a greased pan and add 1 cup of water.
Bake for 40 minutes in a preheated 350 oven.

Nutrition Facts : Calories 924.3, Fat 72, SaturatedFat 33.3, Cholesterol 468.3, Sodium 922.6, Carbohydrate 26.4, Fiber 1.9, Sugar 3.3, Protein 39.7

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