Welsh Faggots
Welsh Faggots are a traditional and hearty dish that brings the authentic flavors of Wales right to your table. Made from a blend of pork shoulder, pork liver, and streaky bacon seasoned with aromatic herbs like fresh sage and parsley, these savory meatballs are expertly wrapped in delicate caul fat for a rich, tender finish. A touch of warm mixed spices adds depth, while baking the faggots in a flavorful beef stock ensures they remain juicy and packed with flavor. Perfectly paired with creamy mashed potatoes, peas, and a generous ladle of gravy, this comforting recipe is a nostalgic celebration of classic British cuisine. Easy to prepare and deeply satisfying, Welsh Faggots are the ultimate dish for a cozy family dinner or a taste of culinary history.
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Recipe Information
Ingredients
- 500 g Pork shoulder
- 250 g Pork liver
- 100 g Streaky bacon
- 1 large Onion
- 2 units Garlic cloves
- 4 units Fresh sage leaves
- 2 tbsp Fresh parsley
- 100 g Dried breadcrumbs
- 1 tsp Ground black pepper
- 1 tsp Salt
- 0.5 tsp Mixed spices (e.g. nutmeg, allspice, and cloves)
- 1 sheet Caul fat
- 500 ml Beef stock
- 1 tbsp Vegetable oil
Instructions
Preheat your oven to 180°C (350°F) or gas mark 4.
Prepare your ingredients by chopping the pork shoulder, liver, and streaky bacon into small pieces. Mince the onion, garlic, and fresh herbs (sage and parsley).
In a food processor, combine the pork shoulder, liver, bacon, onion, garlic, sage, parsley, breadcrumbs, salt, pepper, and mixed spices. Pulse until everything is finely chopped and the mixture forms a coarse paste.
Soak the caul fat in warm water for a few minutes to remove any excess salt and make it more pliable. Gently pat it dry with a paper towel.
Divide the meat mixture into 8 equal portions. Wrap each portion in a piece of caul fat, forming a round ball-like shape.
Heat the vegetable oil in a large skillet over medium heat. Brown the faggots on all sides until golden, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
Transfer the browned faggots to a baking dish. Pour the beef stock into the dish, ensuring the faggots are halfway submerged in the liquid.
Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the faggots are cooked through and beautifully browned on top.
Serve the Welsh faggots hot with mashed potatoes, peas, and gravy. Garnish with a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1688 mg | 73% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
