Welsh faggots with mash and onion gravy
Caul-wrapped pork and offal meatballs, roasted and served with mashed potatoes and onion gravy.
Active time1 h
Cooking1 h 15 min
Total2 h 30 minResting : 1 h
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Ingredients
- 1 garlic clove
- 4 onions
- ¼ tsp ground allspice
- 1000 g floury potatoes
- 1 tsp fresh sage
- 1 tsp fresh thyme
- 70 g unsalted butter
- 100 ml whole milk
- 1 pig heart
- 250 g pork caul fat
- 200 g pork liver
- 300 g fatty minced pork
- 1000 ml ready-to-use beef stock
- 100 g breadcrumbs
- 1 tsp tomato purée
- 1 tbsp vegetable oil
- 1 nutmeg
- ¼ tsp ground black pepper
- 1 pinch of ground black pepper
- 1 pinch of salt
- 1 tsp salt
- ¼ tsp ground mace
Preparation
Cover the caul fat with cold water in a bowl and soak for at least 60 minutes in the refrigerator. Prepare the onions and gravy during this time.
250 g pork caul fat- mixing bowl
- refrigerator
Peel the onions. Slice half and finely dice the rest for the filling. Melt 20 g butter in a saucepan. Cook the sliced onions over medium heat for about 15 minutes, until soft without burning. Stir in the tomato purée, then the stock. Bring to the boil, simmer for 5 minutes and keep warm.
4 onions70 g unsalted butter1000 ml ready-to-use beef stock1 tsp tomato purée- knife
- chopping board
- saucepan
- spoon
Peel and crush the garlic. Wash and chop the thyme and sage. Fry the diced onions in the oil for 5 minutes. Add the crushed garlic, mace, allspice, pepper, thyme and sage. Cook for another 2 minutes, then let cool.
1 garlic clove¼ tsp ground allspice1 tsp fresh sage1 tsp fresh thyme1 tbsp vegetable oil¼ tsp ground black pepper¼ tsp ground mace- frying pan
- spoon
- knife
- chopping board
Preheat the oven to 220 °C. Trim the hard fat, vessels, clots and ligaments from the heart. Finely chop the trimmed flesh and liver. Mix with the minced pork, breadcrumbs, cooled onions and salt.
1 pig heart200 g pork liver300 g fatty minced pork100 g breadcrumbs1 tsp salt- oven
- knife
- chopping board
- mixing bowl
Shape small, even meatballs. Drain and spread out the caul fat. Cut it into pieces and wrap each meatball. Arrange snugly in a roasting dish, seam down.
- knife
- chopping board
- baking dish
Roast for 15 minutes, until lightly coloured. Carefully drain excess fat from the dish. Lower the oven to 170 °C, cover with foil and roast for about 30 minutes more, until cooked through.
- oven
- baking dish
- foil
While the meatballs roast, peel and quarter the potatoes. Cover with water in a saucepan, add the salt and bring to the boil. Cook for about 15 minutes, until easily crushed, then drain. Heat the milk with the remaining 50 g butter, grated nutmeg and pepper in a small saucepan. Mash the potatoes and beat in this hot mixture. Serve with the meatballs and onion gravy.
Use for the recipe: a quarter of a nutmeg (prepare 1 nutmeg).
1000 g floury potatoes100 ml whole milka quarter of a nutmeg1 pinch of ground black pepper1 pinch of salt- knife
- chopping board
- saucepan
- colander
- potato masher
- grater
Allergens
- Celery
- Gluten
- Milk
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration