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.
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.