Welsh Faggots (Ffagodau Cymreig)

Ingredients

For the Gravy

4 tbsp. unsalted butter
1 large yellow onion, thinly sliced
1 tbsp. flour
2 cups beef stock
1⁄3 cup madeira wine
1⁄2 tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

For the Meatballs

10 slices bacon, finely chopped
1 tbsp. finely chopped sage
1 1⁄2 tsp. finely chopped thyme
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 lb. ground pork
4 oz. pig's liver, finely chopped
1 1⁄2 cups bread crumbs
1⁄2 cup milk
1⁄4 tsp. freshly grated nutmeg
1⁄2 cup dry white wine

Instructions

• Make onion gravy: soften butter in an exceedingly 4-qt. cooking pan over medium-low heat; add onion and cook, stirring sometimes, till golden brown, regarding forty minutes. Stir in flour; cook two minutes. Add stock, madeira, sauce, salt, and pepper; bring back a boil. Cook till slightly thick, regarding five minutes; set gravy aside and keep heat.

• Make the meatballs: Heat kitchen appliance to 350°. Heat bacon in an exceedingly 12" cooking pan over medium-high heat; cook till fat is rendered and bacon is slightly crisp, 4–6 minutes. Add sage, thyme, onion, salt, and pepper; cook, stirring sometimes, till golden, 7–9 minutes. Transfer to a bowl; let cool.

• Add pork, liver, bread crumbs, milk, nutmeg, salt, and pepper to bacon combineture; mix gently to mix. type mixture into eight 4-oz. balls. Place in an exceedingly 9" x 13" baking dish and add wine; bake, basting sometimes with pan juices, till toasted through, regarding twenty five minutes. Serve with onion gravy.