Preheat your oven to 180°C. Rinse the caul fat gently in cold water and leave it to soak, which makes it more pliable and easier to wrap around the faggots. Set aside while preparing the meat mixture.

Place the minced pork liver and pork belly in a large mixing bowl. Add the chopped onion, garlic, breadcrumbs, sage, thyme, salt, pepper, and nutmeg. Mix thoroughly by hand to ensure an even distribution of flavours and textures.

With damp hands, form the mixture into evenly sized balls, roughly the size of a golf ball. Aim for consistency in size so they cook evenly in the oven.

Cut the caul fat into squares large enough to wrap around each faggot. Lay each meatball in the centre, then fold the caul fat neatly around it, tucking in the edges to seal. This helps keep the faggots moist during baking.

Lightly grease a baking dish and place the wrapped faggots inside, leaving space between each one. The fat will render as they cook, so a deep dish works best to catch the juices.

Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue cooking for another 20 minutes until the caul fat has melted away and the faggots are browned.

While the faggots bake, melt the butter in a pan over medium heat. Add the sliced onions and cook slowly until soft and golden, about 15 minutes. Sprinkle in the flour, stir to coat, and gradually whisk in the beef stock until smooth.

Stir in Worcestershire sauce, season with salt and pepper, and let the gravy simmer until thickened. Adjust consistency by adding more stock if needed, stirring occasionally.

Once cooked, remove the faggots from the oven and allow them to rest for 5 minutes. This helps the juices settle, keeping the meatballs tender when served.

Plate the faggots alongside creamy mashed potatoes and buttered peas. Pour over the onion gravy generously. Garnish with a sprinkle of fresh parsley if desired, and serve hot.