Making Faggots illustrated
& COOKING ARTICLE
Have you ever eaten faggots?
If not you are missing out on one of the great comfort foods,
especially the Welsh Faggots I make. What is more, they are
so easy to make if you have a food processor (I have a Kenwood
Chef). Not only are they easy to make but there are
only a few ingredients, they are low cost and the taste .
If you would like to see the original publishe recipe with
its background story have a look at Eating
Welsh faggots with Gelert.
Lambs liver chopped
Faggot ingredients to combine
Add dried Sage to Faggot ingredients
Faggot ingredients mixed
The faggot is created by roling into
Faggots with a knob of butter on top
Faggots with Oxo stock ready to go in
The finished cooked Faggots
Faggots are jusy yummy comfort food
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.
325g fresh white bread crumbs
8 tsp dried sage
3 beef OXO
Knob of butter for each faggot
your bread crumbs by putting the dried bread in the liquidiser
on a high setting until you have fine bread crumbs. Do a
bit at a time.
bread crumbs in large mixing bowl and set aside.
onions in the mixer and add to the mixing bowl, this can
be as fine or as coarse to suit your own tastes.
the liver in the mixer and add to the mixing bowl, this
can be as fine or as coarse to suit your own tastes.
the sage and mix thoroughly.
the mixture into balls (should make 10 to 12).
in a oiled ovenproof dish.
a small knob of butter on each faggot.
a stock with OXO (beef) cubes and boling water and pour
around the faggots.
cover with foil and bake in a preheated oven (180°C
/ 350°F / Gas Mark 4) for 20 minutes.
foil and cook for a further 20 minutes.
faggots and when cool cover and keep in the fridge until
reheat place the required number of faggots in a saucepan
with beef stock (OXO or Bovril) two-thirds of the way up
the faggots. Bring to the boil and simmer for 5 to 10 minutes.
stock to make a gravy and pour over.
with garden peas (or mushy peas) and thick slices of freshly
10 to 12
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