INGREDIENTS
1 pint of beer
1 tsp of cayenne pepper
1 tsp of English mustard
2 worcester permain apples peeled, corrd and diced
1lbs pigs liver
2 medium onions
4 oz fat pork
pinch of thyme
generous ½ tsp powdered sage
pinch of basil
salt and pepper
pinch of grated nutmeg
1 egg
3 oz fresh breadcrumbs
pig’s caul to wrap
1 large black pudding, cut into large slices
Sauce
60g unsalted butter
1 tbsp oil
1 black pudding, thickly sliced
2 apples, core removed and cut into 6 wedges
salt and black pepper
2 tbsp of brandy
For the mash
Potatoes
Butter
A little double cream
¼ tsp of nutmeg
Recipe continues
METHOD
Slice the liver, onions and pork thinly, put into a saucepan with the thyme, sage, basil, cayenne pepper, mustard, seasoning and nutmeg, and thinly cover with beer.
Simmer for ½ an hour, then strain off liquid and save for the gravy.
Mince the contents of the stew pan finely, then add diced apple and black pudding. Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture, and mix thoroughly. Form into balls and enclose each one in a piece of caul.
Place in a baking tin, and add a little beer from the simmer pot. Bake at 400f until nicely browned. For the sauce, heat a frying pan with butter and oil, and add black pudding and apple.
Fry rapidly until caramelised, then pour in brandy and flame. Season and serve with faggots and mash potato.