Pease Pudding and Faggots

This famous oldtime dish will warm you up on a cold night. A favourite of my clients I was asked to cook this often. Served with a rich onion gravy it is still a winner. You could serve boiled potatoes and cabbage to make a larger meal.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  lb  pig liver, chopped
• 1  lb  stale bread, cubed
• 1⁄4 lb bacon fat
• 1  lb onion, chopped
• 2  teaspoons mixed herbs
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons flour
• 6  ounces lentils, soaked
• 1⁄2 teaspoon salt

Directions

1. Place the bread in a bowl and cover with warm water, leave for five minutes.
2. In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix.
3. Press the bread as dry as possible and beat with a fork till smooth, add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well.
4. Flour hands and form the mix into largish balls , not too large!
5. Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes.
6. Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt.
7. Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.