Lincolnshire Savoury Haslet A Lincolnshire Speciality Traditionally served cold with pickles The same recipe as the Plain Haslet but with added liver & onions. Ingredients: 375g belly pork. It makes the little ones cry and the old ones nervous.’ — Jane Grigson (English food writer. let (här′slĭt) n. The heart, liver, and other edible viscera of an animal, especially hog viscera. It can be made as a sausage or a meatloaf. You cook it by baking. Mary Norwak collected a lot of traditional recipes so I suspect this is a traditional older recipe probably from the days when most cottagers kept a pig. Lincolnshire Haslet Recipe from England. Lincolnshire Haslet. 300g pig's liver. This is a traditional English recipe (from the Lincolnshire) for a classic meatloaf made with belly pork and pig's liver bound with breadcrumbs and egg that's quite heavily spiced and is baked in a tin lined with caul fat.
Part of our new British and Lincolnshire Charcuterie range our Haslet is a Lincolnshire speciality made by hand slapping balls of Lincolnshire sausage-meat till all the air is removed and then moulding them into ovals and baking in the oven till the outside has turned brown and caramelised. The meat is finely minced to make a forcemeat, which is then flavoured with herbs such as sage. Some people then wrap it in foil. 13 March 1928 – 12 March 1990)Some butchers make special versions without wheat flour for coeliacs.Subscribe for updates on new content added.— Samuel Pepys, 10th March, 1664.The world “Haslet” comes from an old French word for “entrails.”In Wales, the mixture is more likely to be just pig’s liver, along with onion and potato.It can be made as a sausage or a meatloaf.Pronounced “hass-lett.”In place of caul fat, you may poke in small pieces of lard here and there.
Serve cold in slices.“… and so home to dinner with my wife to a good hog’s harslet, a peice of meat I love but have not eat of I think this seven year.”Particularly traditional in Lincolnshire, England.The meat is finely minced to make a forcemeat, which is then flavoured with herbs such as sage. Some of the older English recipes would season the pudding with cayenne and mace; do so if you choose.-Miss Lewis prefers hog jowl to the belly, and she is right. The meat is then bound together with wheat flour or breadcru Other recipes include stewed kidneys, several for pig's feet, and chicken feet stew. One of our best sellers, as featured on the Hairy Bikers Tour of Britian. Lincolnshire Haslet ½ lb coarse chopped belly pork ½ lb coarse chopped pig liver 1/4 lb stale breadcrumbs, soaked 1 medium onion, minced 1 egg, beaten 1 tsp dried sage 1 tsp mixed herbs 1/4 tsp ground nutmeg salt black pepper caul fat to wrap Mix the ingredients and fill into a loaf tin lined with caul. I'd be game to try everything, with the possible exception of the last one.
Go ahead and substitute chicken livers.