SERVES 6
20gbutter
1 medium onion, peeled
and finely chopped
1 garlic clove, peeled and
finely crushed
sea salt and black pepper
% tsp ground mace
% tsp allspice
pinch of cayenne pepper
1 tsp chopped sage
1 tsp chopped thyme
400g pork liver, trimmed
and minced
250g minced pork belly
125g fresh white
breadcrumbs
150g caul fat, soaked
in water
GRAVY
15g butter
1 medium onion, peeled
and finely chopped
1 tbsp plain flour
1/2 tsp tomato puree
250ml golden ale
500ml chicken stock
(see page 243)
few dashes of
Worcestershire sauce
150 COMFORT FOOD
To prepare the faggots, melt the butter in a small pan and add the
onion, garlic and a pinch each of salt and pepper. Sweat over a
medium heat, stirring occasionally, for 6-8 minutes until the onion is
soft but not coloured. Tip into a large bowl and leave t o cool. Add the
rest of the ingredients, except the caul fat, seasoning well. Mix until
well combined.Divide the faggot mixture into 6 portions and shape each one into a
neat ball. Place them on a tray, cover with cling film and chill for at
least 30 minutes to allow them to firm up.Preheat the oven to 200°C/Gas 6. Cut the caul fat into 6 large squares
and wrap one around each faggot, overlapping t he e nds, which should
stick together. Place in a lightly oiled roasting tray, s pacing the faggots
slightly apart. Press gently to flatten very slight ly, sl'1rinkle with a little
seasoning and bake for about 30-35 minutes unti ely browned.While the faggots are roasting, make the gravy. Melt the butter in a
heavy-based saucepan and add the onion with some seasoning.
Sweat over a medium heat, stirring frequently, for 5-6 m inutes until
starting to soften. Stir in the flour and tomato puree to make a paste.
Cook, stirring, for a minute or two, then stir in the ale, keeping the
mixture smooth. Boil until the liquor has reduced by two-thirds. Pour
in the stock and bring back to a simmer. Simmer for 10-15 minutes
until thickened slightly. Season well to taste with sa lt, pepper and a
few dashes of Worcestershire sauce.Take the roasting tray from the oven and pour t he sauce over the
faggots to coat all of them. Bake for another 10-15 minutes until the
sauce is rich and thick and the faggots are nicely glazed, basting them
halfway through. Serve hot, with mushy peas.