Soak the caul in tepid water for 1 hour, then drain and dry.
Cover the pig’s fry, pork belly and onions with water and simmer for 1 hour. Drain off the liquid and reserve. Mince the pig’s fry, pork and onions and add to the breadcrumbs. Add the sage, season with salt and pepper and stir well, adding approximately
Cut the caul into
Serve with a good, thick, rich gravy made from the reserved cooking liquid and the juices from the tin in which the faggots were cooked. Dried green peas cooked until mushy with a pinch of salt and
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