The Cwmcerrig Farm Shop in Wales serves these hearty liver-enriched pork meatballs doused in a buttery onion gravy. The name derives from the old northern British term for uncased sausage. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Cwmcerrig Farm Shop.
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
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Instructions
Step 1
Make onion gravy: Melt butter in a 4-qt. saucepan over medium-low heat; add onion and cook, stirring occasionally, until golden brown, about 40 minutes. Stir in flour; cook 2 minutes. Add stock, madeira, Worcestershire, salt, and pepper; bring to a boil. Cook until slightly thick, about 5 minutes; set gravy aside and keep warm.
Step 2
Make the meatballs: Heat oven to 350°. Heat bacon in a 12" skillet over medium-high heat; cook until fat is rendered and bacon is slightly crisp, 4–6 minutes. Add sage, thyme, onion, salt, and pepper; cook, stirring occasionally, until golden, 7–9 minutes. Transfer to a bowl; let cool.
Step 3
Add pork, liver, bread crumbs, milk, nutmeg, salt, and pepper to bacon mixture; mix gently to combine. Form mixture into eight 4-oz. balls. Place in a 9" x 13" baking dish and add wine; bake, basting occasionally with pan juices, until cooked through, about 25 minutes. Serve with onion gravy.
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