To make the sauce, roast or pan sear the bones, trimmings and shallot until browned all over. Pour the Port and red wine into the pan (or roasting tin), place over a medium heat and cook until reduced by half. Add the pepper, bay leaves and stock and simmer for an hour.
Mix together all the seasoning ingredients in a small bowl.
To make the faggots, combine all the meats together in a large bowl and season. Mix well.
Roll the meat into 6 balls and wrap in caul fat. Brush with oil, place between two oiled baking trays and roast for 45 minutes.
To finish the sauce, pass the liquid through a sieve into a pan, and simmer over a medium heat until reduced and a little thickened.
Roast half the radishes and thinly slice the rest.
To make the polenta, bring the milk to the boil in a pan, but do not allow it to boil over. Add the polenta in a steady stream, whisking all the time. Cook for 1 minute, or until thickened, then remove from the heat and stir in the Parmesan. Season to taste.
To serve, pour the sauce over the faggots and serve with the polenta, garnished with the radishes.
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