- Serves: 3-4
- Cook Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Effort: medium
- 350 g lambs liver
- 115 g pork belly
- 50 g lamb, preferably from the breast
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 tbsp chopped mixed fresh herbs, such as parsley, chives and chervil
- pinches nutmeg
- 1 egg, lightly beaten
- 3 tbsp fresh white breadcrumbs, approximate quantity
- 1 pig's caul fat, available from the butcher
- 350 ml brown stock, approximate quantity
- salt and black pepper
For the sauce
- 350 g frozen peas
- 50 g butter
- 300 ml chicken stock
- 2 tbsp chopped mint
- 1/2 tsp cornflour
1. Finely chop or mince the liver, belly pork and lambs breast. Tip into a lidded saucepan with the onion and garlic.
2. Stew on a low heat for about 30 minutes. Keep the lid on the dish to prevent the meat from colouring.
3. Preheat the oven to 180C/gas 4.
4. Strain off the fat from the stewed meat and transfer to a mixing bowl.
5. Stir the herbs, nutmeg, egg and a grinding of salt and pepper into the mixture.
6. Add enough breadcrumbs to make an easy-to-handle mixture.
7. Divide into 50g pieces and wrap each in a small amount of caul to hold together. Shape into small balls and transfer to an earthenware dish, with each faggot only just touching the next.
8. Pour the stock over to half-cover the faggots. Cook for 45 minutes, until browned.
9. For the sauce, combine the peas, butter and chicken stock in a saucepan, and cook for 5 minutes.
10. Combine the corn flour with 1 teaspoon of water, stir into the sauce and cook for a further minute before stirring in the mint.
11. Serve the faggots hot, accompanied with the pea sauce.
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