Recipe
for :
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Eating
Welsh faggots with Gelert
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I
can still remember, when I was six or seven years old,
travelling down to Pontardawe 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 Gelert. 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, Gelert 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.
Ingredients
1
lb (455 g) lambs liver
1/4 lb (115 g) onions
6 ozs (170 g) white bread crumbs
4 tsp dried sage
1 beef OXO cube
Knob of butter for each faggot
1/2
pt (330 ml) water
Method
- 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.
Makes
8 to 10
Hub-UK
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