Welsh Meatballs Ffagodau Faggots Recipes

WELSH FAGGOTS

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.

WELSH MEATBALLS (FFAGODAU) (FAGGOTS)

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.