Offal-lovers will enjoy this traditional British recipe for tasty liver rissoles richly flavoured with ale and herb.


  • 1 pint of beer

  • 1 tsp of cayenne pepper

  • 1 tsp of English mustard

  • 2 worcester permain apples peeled, cored and diced

  • 1lbs pigs liver

  • 2 medium onions

  • 4 oz fat pork

  • pinch of thyme

  • generous ½ tsp powdered sage

  • pinch of basil

  • salt and pepper

  • pinch of grated nutmeg

  • 1 egg

  • 3 oz fresh breadcrumbs

  • pig’s caul to wrap

  • 1 large black pudding, cut into large slices

  • Sauce

  • 60g unsalted butter

  • 1 tbsp oil

  • 1 black pudding, thickly sliced

  • 2 apples, core removed and cut into 6 wedges

  • salt and black pepper

  • 2 tbsp of brandy

  • For the mash

  • Potatoes

  • Butter

  • A little double cream

  • ¼ tsp of nutmeg


  • 1.

    Slice the liver, onions and pork thinly, put into a saucepan with the thyme, sage, basil, cayenne pepper, mustard, seasoning and nutmeg, and thinly cover with beer.

  • 2.

    Simmer for ½ an hour, then strain off liquid and save for the gravy.

  • 3.

    Mince the contents of the stew pan finely, then add diced apple and black pudding. Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture, and mix thoroughly. Form into balls and enclose each one in a piece of caul.

  • 4.

    Place in a baking tin, and add a little beer from the simmer pot. Bake at 400f until nicely browned. For the sauce, heat a frying pan with butter and oil, and add black pudding and apple.

  • 5.

    Fry rapidly until caramelised, then pour in brandy and flame. Season and serve with faggots and mash potato.

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