Faggots with peas

Method

Mince the liver, pork meat, and belly together finely, then mix with breadcrumbs, chopped onion, sage, thyme, egg, salt and pepper to form a stiff paste. Shape into 8 balls roughly the size of golf balls, then dust lightly with flour. Heat the lard in a large pan and brown the faggots on all sides until golden. Pour in the beef stock, bring to a simmer, cover and cook gently for 25-30 minutes. Add the frozen peas in the last 5 minutes of cooking and stir through until heated through. Serve the faggots with the peas and gravy spooned over.