Faggots

Method

Finely mince the pork liver, pork meat and pork fat together, then combine with breadcrumbs, finely diced onion, sage, parsley, egg, salt and pepper to form a thick paste. Divide the mixture into eight equal portions and shape into balls, then wrap each in a piece of soaked caul fat. Dust lightly with flour and place in a roasting tin with the beef stock. Roast at 190C for 35-40 minutes until the faggots are golden brown and cooked through. Serve hot with the pan gravy, traditionally accompanied by mashed potato and peas.