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HOW TO MAKE FAGGOTS

Faggots (ffagodau in Welsh) were always popular back in Welsh history, the miners might keep a pig and the faggots were an easily carried lunch when they needed nourishment for their strenuous work underground.

They are a staple food found in Welsh fish and chip shops and indeed all over the country as well. Faggots are traditionally served with chips or mashed potatoes and mushy peas, and lavishly sprinkled with a real malt vinegar. The 'unfortunate' name is derived from the original word, which means a mixture or combination of.

Faggots will of course not be to everyone's taste (but then what is?) because of the offal base. They were a staple in my childhood home, whether home made or bought. As mentioned previously about Welsh cakes, these are another I leave until I am back to the UK. They say to me I am home, I am in Wales, I am in the 'Land of my Fathers'. With many of my childhood memories shrinking away or disappearing altogether in Wales; the mines and pits all closed down, the furnacite factory where my grandfather worked long gone, our princess, Princess Diane of Wales, tragically killed and the Welsh rugby side . . . well that one is best left alone! . . . there are something's that will always remain and for me ffagodau are one of them.

Alternative recipe for Welsh faggots: Eating Welsh faggots with Gelert

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Ingredients for faggots

pigs liver

450

gm
onions

2

pc
breadcrumbs

100

gm
suet

75

gm
chopped sage

2

tsp
salt sq
pepper sq

How to make faggots

  • Mince the liver and onions into a mixing bowl, this can be as fine or as coarse to suit your own tastes
  • Add the breadcrumbs, chopped suet, sage and season with the salt and pepper (it should be quite peppery)
  • Shape the mixture into small balls, if the mixture is too wet more breadcrumbs should be added
  • Place onto a greased oven tin and bake in moderate oven for about 30 minutes
  • Remove faggots and add boiling water and a little flour to the tin to make gravy

Chef's Tip for faggots

Alternatively faggots may also be wrapped in caul and then cooked in a rich gravy.

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Enjoy your faggots and bon appetit . . .


Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com