Faggots & Onion Gravy

Ingredients

25 g (1oz) unsalted butter
1 medium onion, peeled and finely chopped
175 g (6oz) minced pigs liver
2 lamb or pigs heart, trimmed and cut into chunks
1/2 tsp mace
4 tbsp freshly chopped chives
1 tsp freshly chopped sage
1 egg, beaten
salt and freshly ground pepper
115 g (4oz) fresh white bread crumbs
25 g (1 oz) beef dripping or 3 tbsp olive oil
gravy:
- 4 red onions, peeled and each onion cut into 8 wedges
- 4 sprigs of fresh thyme
- 1 tbsp olive oil
- 900 ml (1-1/2pt) fresh beef stock
- 290 ml (1/2 pint) red wine
- salt and freshly ground black pepper
450 g (1lb) belly of pork, trimmed and rind removed.

Instructions

Melt the butter in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly
Place the belly pork onto a chopping board and cut into portions.
Place the minced pigs' liver into a large glass bowl and place under the blade of a mincer. Using a fine blade of a mincer, mince the pork belly and lambs heart directly into the bowl with the pig s liver. If you do not have a mincer at home ask your butcher to mince all your meat for you.
Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and pepper. Stir in the breadcrumbs.
Using your hands shape the mixture into 12 patties. Place on a plate and chill for about 1 hour.
Preheat the oven to 200C/400F/Gas 6.
For the gravy: place the onion wedges into a large roasting pan or ovenproof dish. Add the thyme and drizzle over the olive oil. Place in the oven and roast uncovered for 40 minutes until the onions are caramelised.
Meanwhile heat the dripping or olive oil in a large frying pan. Fry the faggots until golden brown on both sides.