Thursday, May 31, 2012

Welsh Faggots

Loved in Wales, and the North and West Midlands of England, Faggots are a real, old-fashioned winter dish.
After sourcing a free-range pig liver, I was surprised  as to how large the liver was. Enough for four meals worth of faggots, and a little left over as a treat for the cat (lucky thing!)
 This recipe is taken from Delia Smith's 'complete cookery course' book, one of my kitchen stables for good, reliable food.

110g unsmoked bacon, cut into 2cm cubes
500g pig's liver, cut into 2cm cubes
175g belly pork, cut into 2cm cubes
2 onions, quartered
500ml beef stock
50g fresh white breadcrumbs
1tsp fresh chopped thyme
3/4 tsp dried sage 
1/4tsp mace
salt and pepper

Pre-heat the oven to 190deg C
Place the bacon, liver and belly pork into a casserole dish along with the onions. Pour in the stock, cover and cook for 45 minutes.
Drain the liquid off, reserving it for later, then mince the meat and onions. Add the breadcrumbs, thyme, sage and mace, and mix well.
Form into eight balls, and place into a greased baking dish.
At this point, the faggots could be popped into the fridge for serving at a later date. If you wish to freeze them, freeze the liquid separately.

Pour over 275ml of the reserved liquid, and bake uncovered, for 45 minutes. 
If you want to be really traditional, serve with mushy peas, mashed potato and gravy. Enjoy their savoury goodness!

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