Traditional British Faggots

Finely mince pork liver and fatty pork (shoulder or belly).

Mix the minced meat with breadcrumbs, finely chopped onions, and plenty of herbs (sage, thyme, and parsley).

Season heavily with black pepper and salt.

Shape into large meatballs (roughly tennis-ball size).

Wrap each faggot in a piece of caul fat (pig's stomach lining) to hold it together and add moisture.

Place the faggots in a baking dish and half-fill with rich beef gravy.

Bake at 180°C for 45-55 minutes until the meat is cooked through and the outside is browned.

Serve with mashed potatoes and mushy peas.