Faggots Hmmm! they dont sound the the best but these faggots are delicious, the sauce really sets them off and the taste is spectacular. Try with some mash potato and some mushy peas. You won't be disappointed!

 

Step One

 

Prepare the faggots by melting the butter in a small pan and add the Onion, Garlic and some salt and pepper. Fry until the onions are soft about 5 - 6 minutes. Pour the cooked mix into a bowl and add the Sage, Thyme, Pork Liver, Pork Belly and bread crumbs and mix well until combined.

 

Step Two

 

Divide the mixture into balls to make 6 portions, cover with cling film and put into the fridge for 1/2 hour or more.

 

Step Three

 

Preheat an oven to 200°c (gas mark 6) Cut the caul fat into 6 large squares and wrap around each of the faggots. Place in a lightly oiled roasting tray evenly spaced so they dont stick together and roast for above 30 - 3 minutes until well browned.

 

Step Four

 

When the faggots are roasting make the gravy. Melt the butter over an medium heat in a deep saucepan and add the onions can cook until the onions are soft stirring frequently. This should take about 6 minutes. Stir in the flour and tomato puree to form a paste. Add the ale and stir in well to make the mixture smooth. Simmer for a few minutes t allow the alcohol to evaporate.

 

Step Five

 

Add the stock and bring back to a boil and simmer for about 10-15 minutes until the sauce starts to thicken. Season with salt and pepper and add a few drops of worcester sauce to taste.

 

Step Six

 

When the faggot are roasted cover with the gravy and bake for a further 10-15 minutes. This will give a rich and thick sauce.

 

Serve with mashed potato and warm mushy peas.

 

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