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Welsh Faggotts

A community recipe by

Not tested or verified by Nigella.com

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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

  • ¼ pig's liver
  • 85 coarsely grated vegetable shortening (freeze overnight to make it easier to grate)
  • 2 teaspoons dried sage
  • 113 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.

  • 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.
  • Tell us what you think

    What 1 Other has said

    • Personally I would reverse the order of processing the ingedients, thus finishing with the breadcrumbs. The blender is easier to clean afterwards

      Posted by entropic on 1st October 2015
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