Street Food
Welsh Faggots with Onion Gravy
The Quirky Foodster Team
Ingredients
- 400 g (14 oz) minced pork (or a mix of pork and pork liver, traditional style)
- 1 onion, finely chopped, plus 1 extra onion, sliced (for gravy)
- 100 g (2 cups) fresh breadcrumbs
- 1 tsp dried sage
- 1 egg, beaten
- 2 tbsp vegetable oil
- 2 tbsp plain flour
- 500 ml (2 cups) beef or vegetable stock
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
Method
- Preheat the oven to 190°C (375°F) and lightly grease a baking tray.
- In a mixing bowl, combine the minced pork (and liver if using), finely chopped onion, breadcrumbs, sage, egg, salt and pepper.
- Shape the mixture into 8 round faggots and place on the prepared baking tray.
- Bake for 30-35 minutes, until browned and cooked through.
- Meanwhile, heat the oil in a saucepan over medium heat and sauté the sliced onion until softened and lightly golden, about 8-10 minutes.
- Stir in the flour and cook for 1 minute, then gradually add the stock, stirring to avoid lumps.
- Add the Worcestershire sauce and simmer for 8-10 minutes, until the gravy thickens.
- Serve the baked faggots hot, generously covered in onion gravy.
Introduction: Faggots — savoury meatballs traditionally made from pork offal, breadcrumbs and herbs — are a beloved, hearty street and market food across Wales, often sold hot from stalls at village fairs and markets, served swimming in a rich onion gravy.
Cultural Background: Faggots — savoury meatballs traditionally made from pork offal, breadcrumbs and herbs — are a beloved, hearty street and market food across Wales, often sold hot from stalls at village fairs and markets, served swimming in a rich onion gravy.
Tips: Don't overmix the faggot mixture — combine just until it holds together for the best texture. Baking rather than frying gives a more even, hands-off cook for a street-stall-style batch. Serve piping hot, ladling the gravy generously over the top, as is traditional.
Variations: Add a pinch of ground allspice to the mixture for extra warmth. Serve with mashed potato and peas for a fuller traditional meal. Use a mix of pork and beef mince for a different flavour balance. Not applicable in its traditional form; the dish is defined by pork (and often offal).
Storage: Refrigerate cooked faggots and gravy separately in airtight containers for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat the faggots and gravy together in a covered dish in the oven at 160°C (325°F) for 15-20 minutes, or on the stovetop.
Nutrition: Per serving (approx., 2 faggots with gravy): 420 kcal, 24 g protein, 26 g carbohydrates, 24 g fat, 2 g fibre.
FAQs:
Q: Are faggots traditionally made with offal?
A: Yes, traditional recipes often include pork liver alongside minced pork, though modern versions are sometimes made with pork mince alone.
Q: Can I fry the faggots instead of baking?
A: Yes, though baking is more hands-off and gives a more even result, especially for larger batches typical of market-stall preparation.
Q: What's traditionally served alongside faggots?
A: Mashed potato, peas and plenty of onion gravy are the classic accompaniments.
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