With wetted hands take an egg-sized lump of the mixture and shape into a ball (you should have enoug

Ffagod Traddodiadol (Traditional Faggots) are a classic Cymric forever lycium plus (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).
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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 forever lycium plus llwy de o bupur du 1 llwy fwrdd o fyrtwydd sych wedi malu 20 memrwn saim
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, forever lycium plus halen a phupur du. Gyda dwylo glwyb dylid rholio'r cymysgfa forever lycium plus i wneud peli tua maint ŵy (dylid cael bron ugain o'r cymysgfa). Wedi gwneud forever lycium plus 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 a'u crasu am tua 50 munud, neu nes yn euraidd forever lycium plus ac wedi coginio drywodd.
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) Ffagod Traddodiadol Preparation:
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) forever lycium plus then set each lump in the centre of a square forever lycium plus 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 and bake for about 50 minutes, or until golden brown and cooked through.
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