Faggots (Welsh ffagod)

Faggots (Welsh ffagod)


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Faggots are a traditional dish from Wales from a time when all parts of the animal were used and none wasted. Faggots were made when a pig was killed and was a means of using the liver and other organs. Today faggots are made from liver but I can remember the local butcher in our village in South Wales used a lot more than liver and they were delicious. The quantities below will make 8 -12 faggots depending upon how large you want each individual ball.

blindside Western Australia, Australia

Serves: 4 

  • 500g pig's liver (or lamb's liver)
  • 2 large brown onions
  • 100g breadcrumbs
  • 75g suet (animal or vegetable)
  • 2 teaspoons (10g) salt
  • 2 teaspoons (10g) ground black pepper
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons (10g) Worcestershire sauce
  • 2 beef stock cubes and 250 - 350ml water

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Preheat the oven to 180 degrees C, fan forced.
  2. Coarsley mince the liver and onion and place in a large mixing bowl.
  3. Add the breadcrumbs, suet, salt, pepper, sage and Worcestershire sauce and mix well (with your hands is best).
  4. Make 8 to 12 balls of roughly similar size, making sure you compact the balls well in your hands, and place on a baking tray.
  5. Pour the gravy/stock mixture into the tray and place in the preheated oven.
  6. Cook the faggots for 30 minutes loosely covered with foil. Then uncover and cook for a further 10 minutes.
  7. Serve with mushy peas and mashed potatoes, topped with the gravy from the baking tray.


A coarse mince provides a better texture and appearance after cooking. The stock/gravy in the baking tray should be about 10mm deep. An alternative is to bake the faggots "dry" on baking paper and to make the gravy later. This doesn't benefit from the juices extracted during the cooking but is better suited to freezing the faggots if not all are to be used at the time. Pig's liver is the best but is not always available. Adding Worcestershire sauce is not a traditional ingredient but it supplements the flavour if lamb's liver has to be used. (I find calf liver can be an unpleasant slushy texture after mincing.) You may want to vary the quantity of salt and pepper to suit your preferred taste.

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