WELSH
MEATBALLS ( FAGGOTS)
no count
INGREDIENTS:
2 pounds pork or beef liver, cut into large pieces
1 pound pork, cut into large pieces
1 egg
4 Krisprolls, crushed
2 large
2 onions, peeled and minced
2 teaspoons crumbled dried sage
1 teaspoon dried thyme
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Blend the liver and pork finely.
Mix all of the ingredients together well and mould into 1-1/2 inch meatballs.
Place them in a dish sprayed with frylight and add 1 cup of water.
Bake for 40 minutes in a preheated 350 oven.
INGREDIENTS:
2 pounds pork or beef liver, cut into large pieces
1 pound pork, cut into large pieces
1 egg
4 Krisprolls, crushed
2 large
2 onions, peeled and minced
2 teaspoons crumbled dried sage
1 teaspoon dried thyme
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Blend the liver and pork finely.
Mix all of the ingredients together well and mould into 1-1/2 inch meatballs.
Place them in a dish sprayed with frylight and add 1 cup of water.
Bake for 40 minutes in a preheated 350 oven.
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