Welsh Faggots

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READY IN: 50mins
SERVES: 4
YIELD: 8 faggots
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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