Step 1

Preheat your oven to 180°C/160°C fan/ gas mark Prepare the sage and onion stuffing mix according to the packet instructions, and set aside.

Step 2

Finely chop the pig's liver and combine with the minced porc.

Step 3

Add the stuffing, salt and pepper, ground mace or nutmeg, and thyme, using your hands to ensure the ingredients are well-mixed.

Step 4

Form the mixture into eight large, round meatballs or faggots, around the size of a tennis ball.

Step 5

Wrap each faggot in two unsmoked, streaky bacon rashers. Lightly oil an oven dish or roasting tray, and place the meatballs inside.

Step 6

Heat the oil or butter in a non-stick frying pan and fry the sage leaves for 3-4 minutes, until crispy, before carefully removing from the pan with a slotted spoon and setting aside.

Step 7

Fry the sliced onions over a low to medium heat for around 10 minutes, until golden and softened.

Step 8

Add the sugar and continue cooking for a further 4-5 minutes, until caramelised.

Step 9

Add the beef stock to the pan, followed by the balsamic vinegar and Worcestershire sauce. Allow to simmer for a further 2-3 minutes. Then, mix the flour with a tablespoon of cold water to form a smooth paste. Add to the pan, stirring through and allowing to bubble away until slightly thickened.

Step 10

Remove the pan from the heat and pour the onion gravy into the dish, covering the faggots. Cook in the oven for an hour and a half, or until cooked through.

Step 11

Once cooked, serve the faggots with creamy mashed potato and mushy peas or garden peas, in a pool of rich sage and onion gravy, garnished with crispy sage leaves.