All this talk of faggots is making me hungry. Sorry they have onions Rick:

800 grams pigs liver
100 grams fatback or pork belly
2 medium sized onions
a pinch of dried thyme
2.5 ml dried sage
salt and pepper
pinch grated nutmeg
1 egg
100 grams soft white breadcrumbs
caul fat or flour
fat for greasing

Fry the liver. Slice the liver and fat back. Peel and slice the onions. Put the meat and onions in a saucepan with just enough water to cover them. Heat to boiling point, cover the pan, reduce the heat, and simmer for 30 minutes. Strain off the liquid and reserve for gravy.

Mince the meat and onions finely. Add the herbs, salt, pepper and nutmeg. Beat the egg until it's liquid and stir in. Mix in enough breadcrumbs to make a mixture which can be moulded. Divide it into 8 equal portions and shape them into round balls. Cut caul fat, if used, large enough to encase the balls and wrap each ball in fat. Alternately, roll each ball in flour. Lay the faggots side by side in a greased baking tin. Cover the tin loosely with foil. Bake in a moderate oven at 180 centigrade for 25 minutes. Remove the foil and bake for 10 minutes to brown the tops of the faggots.

Serve hot with a thickened gravy made from the cooking liquid or a tomatoe sauce.