25g/1oz unsalted butter
1 medium onion, peeled and finely chopped
175g/6oz minced pigs' liver
2 lamb or pigs' heart, trimmed and cut into chunks
450g/1lb belly of pork, trimmed and rind removed
½ tsp mace
4tbsp freshly chopped chives
1 tsp freshly chopped sage
1 egg, beaten
salt and freshly ground pepper
115g/4oz fresh white bread crumbs
25g/1oz beef dripping or 3 tbsp olive oil
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.
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