Faggots from pork butchers often contain pig’s lungs and hearts so, unless feeling determinedly authentic, use belly pork instead.
First soak pigs’ liver pieces in the milk overnight in the fridge.
Next day, drain and discard the milk. Put the liver in a pan with the minced fat pork, diced onion, garlic, sage and dried mixed herbs. Season with salt and pepper and cook over a low heat for 30 minutes, stirring from time to time. Drain through a colander, reserving the cooking juices.
Pour off the beer and cooking juices into a pan with the juices reserved from the first cooking procedure. Bring to the boil and skim, then simmer. Taste and adjust the seasoning if necessary.
Serve them with the reduced stock poured round and a purée of split peas or buttery mashed potatoes.
© 1998 Alastair Little. All rights reserved.