I formed them into balls (mine were about Satsuma-sized) and then rolled in a plate of flour. I put them all in a large roasting tin and baked them for about 25 mins or so. Meanwhile, I made about 1.5 litres of onion gravy....sliced 2 large onions and cooked slowly in a little oil in a large saucepan, until soft and browned....I added a tsp sugar to help them caramelise. 2 tbsp. flour stirred in and cooked off for a minute, then the stock added - I made it with a couple of beef stock cubes, heaped dsp yeast extract, big squirt of tomato puree and slosh of Worcester sauce. Poured the stock into the roasting tin and back in the oven for another 30 mins or so. I portion them up with some gravy when cool, in those tin foil dishes with lids, then freeze. I made 13 huge faggots out of this quantity, there could of course be more if you made them smaller. I have one, husband has two, we have them with mash and peas usually.
The before and after pics:-