Lincolnshire haslet recipe
Lincolnshire Haslet recipe
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|400 g||pork belly, roughly chopped|
|300 g||pork liver, roughly chopped|
|100 g||bread, stale, cut in cubes|
|1||onion, finely chopped|
|2 large||sheets of caul fat (membrane from the pig’s abdomen)|
|1 tsp||dried sage, crumbled|
|1 tsp||dried mixed herbs (e.g. oregano, parsley, thyme, marjoram)|
|salt and freshly ground black pepper|
|1 pinch(es)||freshly ground nutmeg|
|cayenne pepper, optional|
|freshly ground ginger, optional|
|ground allspice, optional|
Pass the meat and the liver through a mincer, fitted with the largest mincer plate. Soak the bread in the milk for about 30 minutes, then squeeze out the bread and crumble it into the pork mixture. Add the onion, egg, sage, mixed herbs and nutmeg. Season with salt and generously with freshly-ground black pepper. You may add some cayenne pepper, allspice and ground ginger if you like it more spicy.
Preheat the oven to 170°C.
Line two 500g loaf tins with the caul fat then divide the meat mixture between them. Press down well then cover with the caul fat. Transfer into the oven and bake for an hour until nicely browned..
Allow to cool before turning out. Place into the fridge for at least 2 hours.
Carve into thin slices and serve with crusty bread and butter or with boiled potatoes and salad.
ca. 20 min
ca. 1 hr
ca. 3 hrs
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