H
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- Melt the butter in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly
- Place the belly pork onto a chopping board and cut into portions.
- Place the minced pigs' liver into a large glass bowl and place under the blade of a mincer. Using a fine blade of a mincer, mince the pork belly and lambs heart directly into the bowl with the pig s liver. If you do not have a mincer at home ask your butcher to mince all your meat for you.
- Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and pepper. Stir in the breadcrumbs.
- Using your hands shape the mixture into 12 patties. Place on a plate and chill for about 1 hour.
- Preheat the oven to 200C/400F/Gas 6. 7. For the gravy: place the onion wedges into a large roasting pan or ovenproof dish. Add the thyme and drizzle over the olive oil. Place in the oven and roast uncovered for 40 minutes until the onions are caramelised.
- Meanwhile heat the dripping or olive oil in a large frying pan. Fry the faggots until golden brown on both sides.
- Place the stock and wine in a small saucepan, bring to the boil and reduce by a third.
- Remove the roasted onions from the oven and lay the faggots on top. Pour over the gravy liqueur. Reduce the oven temperature to 180C/350F/Gas 4 and cook the faggots for 40 minutes.
- Place two to three faggots onto a plate. Top with a spoonful of the onions and pour over the gravy. Serve the faggots with mashed potatoes and green vegetables.
