Skin the neck, reserving the skin, and chop the neck into six pieces. Slice the gizzard and heart. Divide the wings in two. Pass the liver through a mincer with an equal weight of belly of pork or streaky bacon, the chopped onions, and salt and pepper to taste. Mould it into a sausage shape on the neck skin and sew up.
Season the chopped bits of neck, sliced gizzard, heart and wings wit