Click on the image, above to submit to Pinterest.

Ffagod Traddodiadol (traditional Faggots)

Ffagod Traddodiadol (Traditional Faggots) are a classic Cymric (Welsh) pork meat balls made from liver, lungs, spleen and pork belly bound with oats and egg that are flavoured with bog myrtle leaves and fried wrapped in caul fat. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Traditional Faggots (Ffagod Traddodiadol).

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Makes:

Rating:

Tags : Pork Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma riset am ffagod traddodiadol Cymreig sydd yn defnyddio ceirch i gyfuno'r gymysgfa a dail myrtwydd i roi blas.

Cynhwysion:

350g iau mochyn
200g o ysgyfaint mochyn
100g o boten ludw
225g cig bol mochyn
2 nionyn
50g o geirch mân
1 wy
1 llwy de o halen
¼ llwy de o bupur du
1 llwy fwrdd o fyrtwydd sych wedi malu
20 memrwn saim

Dull:

Glanhewch yr ysgyfaint a'r poten ludw. Dewch a badell ddŵr wedi halltu'n ysgafn i ferwi yna ychwanegwch yr ysgyfaint a'r poten ludw cyn lledferwi am 5 munud. Sychwch y cig cyn golchi o dan ddŵr oer cyn tori'n fras. Torrwch yr iau gan roi heibio unrhyw diwbiau a memrynau cyn ychwanegu gyda'r ysgyfaint a'r poten ludw. Gwasgwch y cyfan drwy torwr briwgig ar osodiad canolig gan ddal y gymysgfa mewn powlen. Torrwch saim y mochyn a bol y mochyn yna torrwch y nionyn yn fras. Cyfunwch y cig, saim a'r nionyn mewn powlen cyn rhoi'r cyfan trwy'r torrwr briwgig. Cyfunwch y cigoedd mewn powlen yna cymysgwch i fewn y ceirch a'r ŵyau cyn blasu gyda'r dail myrtwydd, halen a phupur du. Gyda dwylo glwyb dylid rholio'r cymysgfa i wneud peli tua maint ŵy (dylid cael bron ugain o'r cymysgfa). Wedi gwneud y ffagod dylid eu rhoi yng nghanol y mewrwn saim cyn ei lapio amdanyny. PAn mae'r cyfan yn barod paciwch y parseli mewn desgil pobi cyn eu trosglwyddo i bopty wedi ei gyn-gynhesu i 180°C (350°F/Gas Mark 4) a'u crasu am tua 50 munud, neu nes yn euraidd ac wedi coginio drywodd.

English Translation

This is a recipe for a traditional Welsh faggot that uses oatmeal as a binding agent and bog myrtle leaves (Myrtica gale) as a herb flavouring.

Ingredients:

350g pig's liver
200g pig's lungs
100g pig spleen
225g belly pork
200g pig fat
2 onions
100g fine oatmeal
2 eggs
2 tsp salt
¼ tsp black pepper
1 tbsp ground, dried, bog myrtle (sweet gale) leaves
20 caul membranes (about)

Method:

Wash and clean the lungs and spleen. Bring a pan of lightly-salted water to a boil, add the lungs and spleen and simmer for 5 minutes. Drain and wash under cold water then chop roughly.

Slice the liver, removing any tubes or membranes then combine with the liver and spleen. Pass through the medium plate of a mincer and set in a bowl. Chop the pig fat and the belly pork and roughly chop the onion. Combine in a bowl then pass through the mincer, again on the medium setting. Mix together all the meat and offal in a bowl then stir in the oatmeal and eggs before seasoning well with the myrtle leaves, salt and freshly-ground black pepper.

With wetted hands take an egg-sized lump of the mixture and shape into a ball (you should have enough mixture for almost 20 of these) then set each lump in the centre of a square of caul fat and wrap the caul fat around to completely cover. Once done, pack the parcels into a roasting tin then transfer to an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 50 minutes, or until golden brown and cooked through.