Ingredients:-

• 400g pork liver
• 1 cup of milk
• 400g belly pork slices
• 200g cooking bacon
• 1 large onion
• 2-5 cloves of garlic to taste
• 125g dried breadcrumbs
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon cumin powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon dry English mustard powder or 2 teaspoons readymade dijon mustard
• Salt - see below

Method:-

• Chop the liver into small pieces. If the smell is strong it can be reduced by soaking the liver in the milk - drain the milk before adding the other ingredients.
• Remove any skin and bone from the belly pork but save the fat. Chop into small pieces and either put through a meat grinder or use a food processor with a coarse chopping blade.
• Chop the onion and garlic into fine dice.
• Mix all ingredients together to form a stiff coarse paste.

To prepare for cooking either:

• Form into small balls about the size of a satsuma, or
• Fill a small baking dish about 35mm deep

To cook

• Preheat the oven to gas mark 7 and bake for 15 minutes before turning down to gas mark 4.
• Continue to bake for up to 90 minutes; the meatballs will cook a bit quicker than the tray bake.

To serve

• Cut the tray bake into squares to make regular cubes.
• Add to any pasta dish or serve with a thick onion gravy, mashed potatoes, carrots, peas etc.

Note:-

This dish needs a bit of salt or it will be very under seasoned but be careful that you don't add too much if your bacon is salty.