Note: If the caul fat asked for in the recipe is unavailable, use thinly-sliced unsmoked streaky bacon.

Ingredients

• 3 medium onions, finely chopped
• butter
• 2 lbs pork liver, diced
• breadcrumbs as needed
• 1/4 tsp each dried sage, thyme and majoram
• salt and pepper to taste
• pork caul fat or unsmoked streaky bacon

Method

Oven at 425 F

Soak the pork caul fat in warm water for 2 hours. Bacon doesn’t need to be soaked.

Heat the butter in a heavy frying pan. Saute the onions until softened and golden brown. Mix with the diced liver. Run the liver and onion mixture through the fine blade of a mincer/grinder or use a food processor.

Place the mixture in a large bowl. Add breadcrumbs and season to taste. Check by frying a small sample and tasting. The liver mixture should just hold together in a soft meatball. Adjust the quantity of breadcrumbs as needed.

Divide the mixture into 8 dumplings. Wrap each faggot in a piece of caul fat or 3 or 4 strips of bacon. Shape the faggots into rounds or ovals, tucking the caul fat or bacon securely underneath. Pack into a greased roasting or baking tin, just large enough to accomodate the dumplings.

Bake at 425 F for 20–30 minutes, until well browned and cooked through.

Serve West Country Faggots with mashed potatoes, pan juices and Grandma’s Veggie Drawer Salad.