Ffagodau — Print Recipe — The Culinary Codex

Savoury lamb meatballs wrapped in caul fat, baked in rich onion gravy and served with mushy peas - a hearty valleys classic.

Ingredients

500g lamb mince
200g lamb liver, finely chopped
1 large onion, finely diced
100g fresh breadcrumbs
2 tbsp fresh sage, chopped
1 tsp fresh thyme leaves
1 egg, beaten
Salt and black pepper
Caul fat for wrapping (optional)
For gravy: 1 onion sliced, 2 tbsp flour, 500ml lamb stock, 1 tbsp Worcestershire sauce

1 Mix lamb mince, chopped liver, onion, breadcrumbs, sage, thyme, egg, salt, and pepper thoroughly.
2 Shape into golf-ball-sized rounds. Wrap each in a piece of caul fat if using.
3 Pack tightly into a greased baking dish.
4 Make gravy: fry sliced onion until soft, stir in flour, add stock and Worcestershire sauce. Simmer until thickened.
5 Pour gravy around the faggots. Cover and bake at 180C (350F) for 30 min, then uncover and bake 15 min more until browned.
6 Serve hot with mushy peas and mashed potatoes.

Did You Know?

In the South Wales valleys, faggots and peas are such a beloved combination that they are sold together at every chip shop and market.