Welsh Meatballs (Faggots) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds pork or beef liver, cut into large pieces | 1 pound pork butt, cut into large pieces | 1 pound fresh pork fat, cut into large pieces |
| 1 egg | 2 cups bread crumbs | 2 large yellow onions, peeled and minced |
| 2 teaspoons crumbled dried sage | 1 teaspoon dried thyme, whole | 2 teaspoons salt |
| 1/2 teaspoon freshly ground black pepper | ||
| 1 | In a meat grinder, grind the liver, pork, and fatback finely. Mix all of the ingredients together well and mold into 1-1/2 inch meatballs. Place them in a greased pan and add 1 cup of water. Bake for 40 minutes in a preheated 350 oven. |