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Making Faggots illustrated


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.



Onions chopped

Onions chopped

Lambs liver chopped

Lambs liver chopped

Faggot ingredients

Faggot ingredients to combine

Add dried Sage to Faggot ingredients

Add dried Sage to Faggot ingredients

Faggot ingredients mixed

Faggot ingredients mixed

The faggot is born

The faggot is created by roling into balls

Faggots with a knob of butter

Faggots with a knob of butter on top

Faggots ready to go in oven

Faggots with Oxo stock ready to go in oven

Well done Faggots

The finished cooked Faggots

The end of another faggot

Faggots are jusy yummy comfort food

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.


Faggots and Mushy PeasIngredients 

850g lambs liver
250g onions
325g fresh white bread crumbs
8 tsp dried sage
3 beef OXO cubes
Knob of butter for each faggot

875ml boiling water


  • Make 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.
  • Put bread crumbs in large mixing bowl and set aside.
  • 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 balls (should make 10 to 12).
  • Place in a oiled ovenproof dish.
  • Put a small knob of butter on each faggot.
  • Make a stock with OXO (beef) cubes and boling water and pour around the faggots.
  • Loosely cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for 20 minutes.
  • Remove foil and cook for a further 20 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 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.

Makes 10 to 12

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