Faggots

Alas, I have not tried it (But do plan on trying it someday, soon) But I would say it's got a good 'pedigree'(as it were)

From Jane Grigson's 'Charcuterie and French Pork Cooking'

Faggots ~~~~~ 1 Lb. Pig's Liver (or Liver and Kidney) 10 oz. Fat belly of pork, fresh or salted OR 6 oz. Hard back fat and 4 oz. Lean pork Large piece of Caul fat 2 Medium onions, chopped Sage leaves 1-2 tsp. Mace (or nutmeg and cinnamon) 2 Medium eggs 4 oz. fresh breadcrumbs A little well flavoured stock, or gravy left from a roast Salt, Black pepper 1 Clv. Garlic, Crushed

Put meat, minced, in a heavy pan with the onion, sage leaves (chopped), garlic, salt and pepper. Give it half an hour on a low heat, stirring occasionally, to prevent it browning. Drain off the juice into a small basin, mix the meat with the mace, beaten eggs and enough breadcrumbs to make a stiffish, easy to handle mixture. Taste and adjust seasonings. Put the caul fat into a bowl of tepid water with a tablespoon of vinegar, and, cut, when pliable, into 5 inch squares, wrapping each one round a dumpling sized piece of the meat mixture. Choose a shallow, attractive baking dish, that can be put on the table, grease it with lard and lay in the faggots, side-by-side, touching. Add the stock, or gravy. They will need 40 minutes to an hour in a moderate oven. Half way through, pour off all the juice into the basin containing the juice from the first cooking. Stand in cold water, or put in the fridge, so that the fat rises and can be skimmed off; add the fat free gravy to the dish five minutes before serving. Cook the faggots slowly. The heat can always be raised at the end if they need further browning. You can eat them cold, sliced like the Provencal gayettes; or reheat them under a lid of silver foil. Like crepinettes or sausages, you can keep them for weeks, without a refrigerator, by putting them in a clean dish after they are cooked, and covering them with melted lard to a depth of half an inch.(A sort of confit).

-- J.P. in London.