Lincolnshire haslet recipe

Lincolnshire Haslet recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Lincolnshire haslet recipe is a traditional British dish that originated in the county of Lincolnshire. It is a delicious and hearty meatloaf made with minced pork, breadcrumbs, and a blend of herbs and spices. The dish is known for its unique flavor and is often served as a main course or as part of a Sunday roast. With its rich history and comforting taste, this recipe is sure to be a hit at any gathering.

Keywords: Lincolnshire haslet, traditional British dish, minced pork, herbs and spices, Sunday roast.

Lincolnshire haslet recipe details

Lincolnshire haslet recipe, recipe Rating: 4.6
Number of votes:105
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a


Ingredients

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 egg

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

Instructions

Mince the meat and the liver. Pass it 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.