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Serves 4
Prep: 20  Cook: 60

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Ingredients
110g pork shoulder, roughly chopped
110g pig's liver, roughly chopped
250g fatty belly pork, roughly choppped
110g bacon scraps
110g bread crumbs
1 medium onion, finely chopped
1/2 tsp mace
1 tsp allspice
2 tbsp chopped parsley
2 sage leaves, finely chopped
1 small red chili, deseeded and finely chopped
Salt and Pepper
Caul fat or streaky bacon*

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Method
Preheat the oven to 445°F/170°C/Gas 3
Mince all the roughly chopped meats, if you don't have a mincer, then chop in a food processor.
Place the minced meat into a large bowl. Add the breadcrumbs, onion, herbs, spices and a pinch of salt and pepper. Mix thoroughly.
Divide the mixture into 8 and shape into balls.
Wrap each ball in caul or streaky bacon. Make sure the caul or bacon overlaps as it will seal as it cooks and hold the faggots together.
Place the faggots onto a baking sheet and bake in the hot oven for 50 - 60 minutes.
Serve the faggots hot from the oven with mashed potatoes and peas, preferably mushy peas and onion gravy.

*Caul is the membrane which holds in animal organs and it makes a good container for the faggots. If you can't get caul, then use strips of streaky bacon.

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