Made from minced pork offal, breadcrumbs, and herbs, these robust meatballs were traditionally a way to make the most of every part of the animal — true to the thrifty, no-nonsense roots of Welsh cooking.
Today, they’re appreciated not just for their practicality but for their deep, satisfying flavour — the kind of meal that warms you through from the inside out.
From Butcher’s Scraps to Culinary Treasure
Faggots date back centuries and were a common feature of rural and industrial communities across South Wales, especially in the Valleys and former mining towns. Historically made by hand in local butcher shops, they were often served as affordable comfort food — doused in a rich onion gravy and nestled next to creamy mashed potatoes and garden peas.
Welsh butchers would typically use a blend of pig’s liver, heart, and belly, seasoned generously with sage and pepper, then wrap the mixture in caul fat to hold it together while roasting.
A Dish with Regional Heart
While the dish is also found in parts of England (especially the Midlands), Welsh-style faggots are distinctive for their liberal use of offal, bold seasoning, and deeply savoury onion gravy. They are particularly associated with South Wales communities such as Merthyr Tydfil, Pontypridd, and Swansea.
In modern Welsh kitchens, faggots might now be made with pork mince instead of offal, but the essence of the dish — economical, earthy, and deeply nourishing — remains intact.
Traditional Recipe: Welsh Faggots with Onion Gravy
Ingredients:
For the faggots:
300g pig’s liver (or a mix of liver, heart, and belly pork), finely minced
200g pork mince
1 small onion, finely chopped
1 tsp dried sage
½ tsp thyme
Salt and pepper to taste
1 egg
75g fresh breadcrumbs
(Optional: caul fat for wrapping)
For the onion gravy:
2 medium onions, thinly sliced
1 tbsp plain flour
500ml beef or pork stock
1 tbsp Worcestershire sauce
1 tbsp oil or beef dripping
Method:
Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
Mix the faggot ingredients together thoroughly in a large bowl. Shape into small balls (about the size of a golf ball). If using caul fat, wrap each ball to hold its shape.
Place on a baking tray and roast for 30–40 minutes until browned and cooked through.
Meanwhile, heat the oil in a pan, and slowly cook the onions until soft and golden.
Stir in the flour, cook for a minute, then gradually add stock and Worcestershire sauce. Simmer until thickened.
Serve faggots hot, ladled with onion gravy, alongside mashed potatoes and peas.
Why Faggots Still Matter
Faggots are more than just a dish — they’re a symbol of resilience and resourcefulness, of communities making the best of what they had, and doing so with flavour and pride.
As Welsh food culture experiences a revival, these humble meatballs remind us that true culinary heritage doesn’t always come with polish — sometimes, it comes with onions, gravy, and generations of tradition.