\u2022 250g fresh pig\u2019s liver
\n\u2022 250g fatty pork scraps
\n\u2022 1 fresh pig\u2019s heart, split in half and rinsed
\n\u2022 100g ham or bacon scraps
\n\u2022 100g fresh breadcrumbs
\n\u2022 1 onion, finely chopped
\n\u2022 Salt
\n\u2022 Freshly ground white pepper
\n\u2022 \u00bd tsp Mace
\n\u2022 1 tsp cayenne pepper
\n\u2022 1 tsp all spice
\n\u2022 a handful of chopped fresh parsley
\n\u2022 a few sage leaves, finely chopped
\n\u2022 small sprig of rosemary, finely chopped
\n\u2022 small chopped red chilli (or dried chilli)<\/p>\n
\u2022 Caul fat or streaky bacon for wrapping (optional)<\/p>\n
Method:<\/p>\n
1. Preheat the oven to 180C\/350F\/Gas Mark 4.
\n2. Roughly chop then coarsely mince all the meats and combine in a bowl.
\n3. Add the breadcrumbs, onion, herbs, spices and some salt and pepper and mix together thoroughly
\n4. Shape mixture into six balls.
\n5. Wrap each in a square of caul fat. Cut it large enough to overlap – it will bind on itself to hold the faggots together.
\n6. If you\u2019re 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).
\n7. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u2022 250g fresh pig\u2019s liver \u2022 250g fatty pork scraps \u2022 1 fresh pig\u2019s heart, split in half and rinsed \u2022 100g ham or bacon … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[17,12,22,46],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-bacon","tag-english","tag-pork","tag-traditional"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=58"}],"version-history":[{"count":2,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":98,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/58\/revisions\/98"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}