Originating in Wales and the Midlands, faggots are typically made from offcuts and offal, usually pork.

This version foregoes offal in favour of pork mince with the addition of sauerkraut. It's a tasty dish and highly suitable for cooking and freezing.

Pork, sauerkraut and mustard faggots

Serves 4

600g minced pork

250g sauerkraut

250g breadcrumbs

50g wholegrain mustard

2 eggs

100ml vegetable oil

1 onion

20g tomato puree

5g fresh thyme

1l chicken stock

Set the oven to 180C/gas mark 4.

Combine the pork mince with the sauerkraut, bread crumbs, mustard and eggs. Mix well and season lightly with salt and pepper.

Divide the mixture into 12 equal pieces, roll them into balls and refrigerate them for 1 hour.

Add the oil to a large, heavy-based casserole dish or roasting tray and place it on a medium heat. Once warm, gently place the faggots in the oil and cook on all sides until well coloured.

Peel and finely slice the onion then add it to the tray, cooking it until soft before adding the tomato puree and thyme and cooking for 2 minutes. Now add the chicken stock and bring it to a simmer.

Place the tray in the oven and cook for 40 minutes.

Once cooked, remove the faggots from the tray. Place the sauce in a small saucepan over a high heat and reduce by half or until the sauce is thick and glossy.

Spoon the sauce over the faggots and serve.