• 250g fresh pig’s liver
• 250g fatty pork scraps
• 1 fresh pig’s heart, split in half and rinsed
• 100g ham or bacon scraps
• 100g fresh breadcrumbs
• 1 onion, finely chopped
• Salt
• Freshly ground white pepper
• ½ tsp Mace
• 1 tsp cayenne pepper
• 1 tsp all spice
• a handful of chopped fresh parsley
• a few sage leaves, finely chopped
• small sprig of rosemary, finely chopped
• small chopped red chilli (or dried chilli)
• Caul fat or streaky bacon for wrapping (optional)
Method:
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Roughly chop then coarsely mince all the meats and combine in a bowl.
3. Add the breadcrumbs, onion, herbs, spices and some salt and pepper and mix together thoroughly
4. Shape mixture into six balls.
5. Wrap each in a square of caul fat. Cut it large enough to overlap – it will bind on itself to hold the faggots together.
6. If you’re using streaky bacon, stretch each rasher with the back of a heavy knife, making them as long and as wide as possible (approximately two per faggot).
7. Flatten the balls slightly and place on a baking sheet or in an ovenproof dish into which they fit snugly and roast for 50 to 60 minutes, basting once or twice.