Welsh Faggotts
A community recipe by MonicaNot tested or verified by Nigella.com
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In a food processor firstly process the bread into breadcrumbs, then finely chop the onions and lastly process the liver, emptying each into a large mixing bowl as you go along. Add the coarsely grated vegetable shortening (freeze overnight to make it easier to grate) and seasoning and mix well together. Form into round balls about the size of a small orange and place on well oiled baking tray and cook for 30 minutes at 200oC or until firm. Alternatively you can just empty the whole lot out into a well oiled roasting tin and cook for about 40 minutes or so until the mixture is firm and cooked through. If you chose this option (which is what I always do) you need to cut them into squares when they are cooked.
Introduction
These are liver rich meat patties, delicious served with some gravy and traditionally 'mushy' peas. The food of my childhood!
Ingredients
Serves: 4-6
- ½ pound pig's liver
- 3 ounces coarsely grated vegetable shortening (freeze overnight to make it easier to grate)
- 2 teaspoons dried sage
- 4 ounces fresh breadcrumbs
- 2 onions
- 2 teaspoons salt
- ¼ teaspoon black pepper
Method
Welsh Faggotts is a community recipe submitted by Monica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by entropic on 1st October 2015
Show more commentsPersonally I would reverse the order of processing the ingedients, thus finishing with the breadcrumbs. The blender is easier to clean afterwards