The day before, place the Dried Marrowfat Peas in a large bowl and cover with cold water; add a pinch of Baking Soda and soak overnight to soften. Drain and rinse well before cooking.
Finely chop or pulse together the Pork Shoulder, Pork Liver and Fatty Pork until you have a coarse mince. Finely dice one Onion and fold it into the meat with chopped Sage, Dried Thyme, a pinch of Ground Mace, Dried Breadcrumbs, a beaten Egg, a splash of Milk and season generously with Salt and Black Pepper. Mix until evenly combined but don’t overwork.
Shape the mixture into palm-sized balls, then wrap each ball in a sheet of Pork Caul Fat to keep them moist and to help them hold their shape; chill briefly to firm up.
Heat a knob of Butter with a little Vegetable Oil in a large ovenproof skillet or frying pan over medium-high heat. Brown the faggots on all sides to give them colour, about 4–5 minutes total.
Remove the browned faggots and set aside. In the same pan, add another small knob of butter and sauté a second sliced Onion until soft and starting to caramelise (the onion was already introduced above).
Sprinkle Plain Flour over the softened onion, stir and cook for a minute to remove the raw flour taste. Gradually whisk in Beef Stock to make a smooth gravy, then add a dash of Worcestershire Sauce. Return the faggots to the pan, bring to a simmer, cover and transfer to a low oven (or simmer gently on the hob) for 25–35 minutes until cooked through and tender.
While the faggots braise, simmer the soaked peas in fresh water until tender — this can take 30–60 minutes depending on soaking — then season with Salt and a knob of Butter to finish.
Once the faggots are cooked, check the gravy seasoning and adjust with more Salt and Black Pepper if needed. Serve the faggots hot with the buttery marrowfat peas and plenty of onion gravy spooned over.
