Offal-lovers will enjoy this traditional British recipe for tasty liver rissoles richly flavoured with ale and herb.
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.
Simmer for ½ an hour, then strain off liquid and save for the gravy.
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.
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.
Fry rapidly until caramelised, then pour in brandy and flame. Season and serve with faggots and mash potato.
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