Recipe detail

Directions

1. In a skillet, soften the onion in half the butter, adding the thyme, sage and mace.
2. In a large mixing bowl, combine the belly, bacon, kidneys and liver. Combine the softened onion and herbs and mix well. Add breadcrumbs, milk, salt and pepper and keep working it until all the mixture combines well.
*lamb kidneys, rinsed, skinned, cored and finely diced.
3. On a work surface carefully spread out the caul so that no part of it is ripped. Cut the caul in 10cm squares.
4. Spoon out some of the mixture on the opened caul and fold into parcels tightly containing the stuffing. Turn the faggots over and wrap again in other caul sheets.
5. Set the oven on dry heat at 160°C (full fan speed), with flap opening every 20 minutes.
6. In a Dutch oven over high heat, sear the faggots in the remaining butter, add brown sugar and deglaze with vinegar over high heat until most of it has evaporated.
7. Sprinkle the flour over the faggots, reduce the heat and stir gently so that the flour does not burn.
8. After a minute or so, pour in the beef stock and insert the Dutch oven in the oven just before the liquid breaks into a boil.
9. Bake for 70 minutes.
10. Serve with mash, peas and mustard.