“Ffagodau or faggots is a traditional Welsh meatball - but so much more. This is how my Welsh Nanna makes them. You can cheap and use pork mince but it is a bit too finely minced. The caul or pigs apron is not essential but it gives the ffagodau an authentic taste. It is not the healthiest of meals but I would only make this once over winter.”
READY IN:
1hr 40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 500 g pork liver
  • 1 kg pork butt
  • 250 g bacon
  • 125 g breadcrumbs
  • 2 onions
  • 2 teaspoons sage, fresh
  • 1 teaspoon thyme, fresh
  • 1 tablespoon parsley, fresh
  • 12 teaspoon nutmeg
  • salt and pepper
  • 500 g caul
  • 500 ml stock, pork or 500 ml chicken
  • 1 tablespoon oil
  • 2 tablespoons flour

Directions

  1. Preheat oven to 200°C.
  2. Fill a bowl with warm salted water and place caul in bowl. Soak for about 30 minutes.
  3. Chop the bacon, pork, and 1 onion roughly.
  4. Pass all this through a meat mincer using a disc with large holes. A coarse mince is what is needed.
  5. Chop the liver into very small cubes. Mix this in along with the herbs, spice, breadcrumbs and seasoning.
  6. Wet your hands and form into oval shapes about the size of your palm.
  7. Take caul out of water and spread out. It will probably tear but that doesn't matter.
  8. Take the caul and wrap around the meat patties. Place into a baking dish and continue wrapping each meat patty.
  9. Pour in stock and cover pan. Place in oven and bake for 50 minutes.
  10. Meanwhile, take 2nd onion peel, cut in half and then slice finely. Saute the onion on a very low heat until soften and golden. Set aside.
  11. Remove pan from oven and pour the juices out of the pan. Turn down heat to 180°C.
  12. Reheat the onion and sprikle over the flour and brown slightly. Add the hot pan juices and bring to the boil and cook until thickened and the flour taste is gone. Taste for seasoning.
  13. Pour this over the ffagodaus, do not cover pan, and return to the oven for about 15 minutes
  14. Serve with Mushy Peas.

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