Swansea Market Faggot Roll
Rich pork and liver faggots baked in savoury onion gravy, served hot inside a soft white bread roll. A quintessential Swansea Market lunch classic.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Frying pan
- •Mixing bowl
- •Ovenproof baking dish
- •Whisk
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 18 g
- carbs
- 45 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 460 kcal
Instructions
- 1
Preheat the oven to 180°C (160°C fan) or gas mark 4.
- 2
Melt half the butter in a frying pan and fry one chopped onion until soft and golden.
- 3
Place the minced pork, pig's liver, fried onion, breadcrumbs, sage, mace, allspice, salt, and pepper into a mixing bowl.
- 4
Mix thoroughly by hand until the ingredients bind into a cohesive, pliable mixture.
- 5
Shape the seasoned mixture into four equal round faggots and set them in a baking dish.
- 6
Melt the remaining butter in the frying pan and fry the second onion until deeply browned.
- 7
Stir in the plain flour and cook for one minute over medium heat.
- 8
Gradually whisk in the hot beef stock until you have a smooth, simmering gravy.
- 9
Pour the hot gravy over the faggots in the baking dish.
- 10
Bake uncovered for 35 to 40 minutes until thoroughly cooked and piping hot.
- 11
Tuck one hot faggot into each split bread roll and spoon over generous spoonfuls of onion gravy.
Chef's tips
If you prefer a milder flavour, soak the pig's liver in cold milk for twenty minutes and pat dry before mincing. A crusty roll holds the rich gravy well without turning soggy immediately.
Ingredient substitutions
- pig's liver → lamb's liver or finely chopped streaky bacon for a milder taste
- butter → lard or beef dripping for a more traditional market flavour
Storage
Store leftover cooked faggots submerged in gravy in an airtight container in the fridge for up to 2 days.
Reheating
Reheat faggots and gravy gently in a small covered saucepan over low heat until steaming and piping hot throughout.
Common mistakes to avoid
- •Over-processing the meat mixture into a pasty puree rather than a coarse bind.
- •Rushing the gravy onions before they achieve a rich, deep brown caramel colour.
- •Baking without sufficient gravy, which causes the faggots to dry out.
Serving suggestions
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