Faggots are a traditional British bundle of pork meat and offal, with oats or rusk and a punchy herby/spicy seasoning. Not seen much these days, but definitely worth making.
Make the Faggots
If you are mincing your own meat, remove any bones from the pork and cut it into chunks that will go through your mincer. Cut the liver into chunks, and pel and chop the onion into about 8 chunks. Pass them through the mincer, using the coarse plate. If you don't have a mincer, finely chop the liver and onion and mix it with the minced pork.
Mix in the oats, herbs and spices and form into 9 balls. If you have managed to acquire some caul fat, cut it into 15cm (6 inch) squares and wrap each faggot in it.
Bake the Faggots
Preheat your oven to 160°C (320°F) for a fan oven, or 180°C (356°F) for a conventional one. Place the faggots into a small roasting tin. Pour 1cm (half an inch) of boiling water in the bottom and, if you aren't using caul fat, drizzle oil over the top of the faggots. Place in the oven for 1 hour.
Eat the Faggots
Serve hot with mashed potatoes or chips, and peas. And a rich onion gravy. Faggots are also great cold, or sliced like meatloaf to put in a sandwich.