- Meat and poultry
- Pork mince
This pork haslet is a very traditional meatloaf, usually eaten cold in sandwiches with mustard or piccalilli.
East Midlands, England, UK
168 people made this
IngredientsMakes: 1 meatloaf
- 450g (1 lb) pork shoulder
- 1 medium cooking onion, quartered
- 150g (5 oz) breadcrumbs
- 1 to 1 1/2 teaspoons chopped sage
- 1/4 teaspoon hot red chilli
- salt and pepper to taste
- melted pork lard for greasing
MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min
- Mince about half of the pork into a mixing bowl, then the onion, then the rest of the pork. (This ensures that all the onion gets through the mincer.) Add all other ingredients (except for the lard) and mix very well.
- Preheat the oven to 170 C / Gas 3.
- Take a 1 lb loaf tin, ideally non-stick, and grease very well with the lard. Alternatively, line with baking parchment and give a light greasing.
- Put the mix into the tin, ensuring no gaps are left in the corners.
- Place into the oven and bake for 1 1/2 to 2 hours or until the centre is hot.
- Take out of the oven and allow to cool. Slice fairly thinly and enjoy!
Check to see if the centre is cooked about halfway through. If the top is browning too quickly, loosely cover with tinfoil. As an alternative to using a loaf tin, roll into a rough ball and cover with pork caul fat then place in a roasting tin uncovered.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Right ladies and gents ... I have just made this loaf, very nice!As you may see from pictures I have uploaded I did not use the tin, but it is very important to compact it very well with both hands, shape into a form, put on an vegetable oil greased tray, add a half inch of cold water and bake, baste it every 15 minutes. Yummy!I had 1kg of pork shoulder, minced at home ...125gr bread crumbs1 egg (helps it to combine)1.5 teaspoon of salt1 teaspoon of black pepper3 teaspoons of fresh finely chopped sage1/4 red hot chili powder.-08 Feb 2014
A very nice, easy, tasty recipe. The only other recipe I've ever seen for Haslet replaces the red chilli with cayenne pepper and also added a good pinch of nutmeg. I added some smoked ham to the mix, purely because I had some left over from making sandwiches. I eat half of it served hot with mashed potatoes and onion gravy. The other half is for sannies with a nice tomato and chilli relish.-09 Dec 2012
As a Lincolnshire lass the home of Haslet, I made this with a rice crumb as we are a gluten free household. still works!!!!And with homemade piccalilli. Yum-16 Feb 2014
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. Made to be eaten cold and sliced but equally good used as an ingredient for an omelette or a quick version of a sausage sandwich.
See our 'recipes' page for a great way to serve as a canape or snack for sharing with friends.
Soak the bread in sufficient milk or water to cover and, when soft, squeeze out the excess moisture. Set the oven to 3750F or Mark 5. Mix together the bread, pork, onion, sage and seasoning. Put through a fine mincer. Lightly grease a 2 1/4 to 3 Lb loaf tin. Put the mixture into the tin and press down firmly and evenly. Bake for 1 1/4-2 hours, covering the top with kitchen foil if it browns too quickly. Allow to cool slightly in the tin, then turn out and allow to cool completely. Serve cold, sliced, with salad and boiled potatoes. Serves 4-6.
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I don't know how well-known haslet is throughout the UK (and indeed the world), but it deserves to be very popular. Made from minced pork and offal, it's a deliciously savoury meaty loaf that's perfect eaten cold with a salad or sliced in a sandwich.
If you are using pork belly, you'll need to cut the rind of it (see my video for an easy way to do this). Cut the liver and the belly pork into chunks small enough to go through a mincer. Fit the coarse plate to the mincer and put the liver through first, then the pork. If you're not making your own mince, cut the liver as finely as you can.
You need to preheat your oven to 180°C (356°F) if it's a fan oven, or 200°C (392°F) if it isn't. Finely chop the onion and the sage leaves. Add the meats, onion, sage and seasoning to a bowl. Take handfuls of the soaked bread, squeeze out the milk and add the squishy bread to the bowl.
Place the haslet in the fridge to cool right down. Serve sliced haslet with a salad or in sandwiches. It's not usually eaten hot, but if you slice it and fry it, it goes very well with a full English breakfast.
In its modern guise, haslet is a dish based on ground pork that some authors describe as a sort of meatloaf seasoned with sage. A better comparison would be to a light terrine or pate bound with milk and bread rather than fat. Like a terrine, haslet traditionally is served cold, but there is nothing wrong with eating it hot from the oven. It makes a good starter or light lunch served with cornichons, pickled walnuts (if you can get them), onions and mustard. The older recipes do not always include sage but the herb has become essential. As noted in A Discussion of Some Hazlitts (in the lyrical), the oldest haslet recipes resemble faggots and include offal they wrap the meat and seasonings in caul fat and roast the mixture.
-¼ lb bread cut into smallish dice (you will want it to dissolve)
-enough milk just to make the bread barely mushy
-1 lb ground pork
-about ¾ cup finely chopped onion
-1 generous teaspoon minced fresh sage
-Worcestershire to taste (optional)
-salt and pepper to taste
-unsalted butter for greasing a terrine or bread pan
Preheat the oven to 375°.
- Let the bread absorb the milk if you have added too much milk and some of it has pooled, gently squeeze the bread so that it is not soupy.
- Mix the other ingredients with the bread and homogenize the mixture in a food processor.
- Lightly grease the terrine or pan with the butter.
- Press the haslet mixture into its container compress it evenly but gently mound the top and leave some ridges and ravines in it.
- Roast the haslet for about 1½ hours, or just until the fatty juices run clear. Pour off any fatty liquid that has collected around the haslet.
- Cool the haslet on a rack for at least 10 minutes, then turn out of the terrine or pan and serve warm or chill to serve later.
-The &lsquoridges and ravines&rsquo will give the haslet an appealing, crusted brown texture.
-If you have no access to fresh sage, use about half the amount of &lsquorubbed,&rsquo as opposed to ordinary dried, sage. The flavor of rubbed sage is more robust and the texture is better than the basic dried herb.
-Sometimes there is leftover raw sage-infused breakfast sausage, like Jones patties unlike their links, raw rather than cooked pork. We substitute whatever is on hand for a fraction of the pure pork to, we think, good effect.
-Alternatively (or in addition Allah prizes colorful diversity, at least in the Hollywood medieval woodland fantasy abstract), substitute some proportion, up to about a quarter of the meat, of pork, calf&rsquos or chicken liver for the ground pork grind the livers with everything else in the processor. This version is an alliance of haslets past and present.
-If you do not have a food processor, then make haslet anyway with an old-fashioned meat grinder or by mincing the ingredients somewhat laboriously by hand.
-This recipe is only the beginning, although it is an easy and good one. Many variations on haslet have been recorded far from its home and long after its genesis, even if only a few of them are familiar to only a small number of people today.
-Sarah Edington adds a teaspoon of mace along with the sage, omits the milk and substitutes 5 oz brown or white breadcrumbs for the diced bread. The National Trust Complete Traditional Recipe Book (London 2006)
-In Traditional Foods of Britain (Totnes, Devon 1999), Mason and Brown declare in their customarily authoritative if sometimes unreliable manner (they are particularly unsatisfactory on beer) that haslet always includes cured or brined pork, but that is not the case.
-Like Lizzie Boyd in the encyclopedic British Cookery (Woodstock, NY 1979), Jennie Reekie offers a recipe for Lincolnshire &lsquoHarslet&rsquo in British Charcuterie ((London 1988) (reviewed in the critical) that resembles the older mixtures of offal and pork, without bread, wrapped in caul fat. Both recipes use only fresh pork, but Reekie at least does note that &ldquoScott&rsquos in York make a delicious one with fresh and pickled pork added to it which, as well as adding flavour, gives it an attractive pink tinge.&rdquo
-Eliza Acton takes note of &ldquoa harslet pudding, which is held in much esteem in certain counties, and which is made of the heart, liver, kidneys, &c., of a pig.&rdquo Modern Cookery for Private Families (London 1855) 336
-In The Great Book of Sausages (Woodstock, NY 1996), the euphonious Hippisley Coxes (Antony and Araminta) include recipes for both the archaic offal and caul (&lsquohaslet&rsquo) and modern pork and bread (&lsquoLincolnshire haslet&rsquo &ldquoa much more refined recipe&rdquo) versions. They use sage but not mace and use &ldquolean pork and rusk in the ratio of 5 parts to one.&rdquo Great Book 163-64
-In an Anglo-Chinese return to the original reference point of the dish, pluck, the proprietors of the restaurant at 27 Chalton Street, Euston in London, variously called &lsquoSnazz,&rsquo &lsquoThe New Chinese Club Sichuan&rsquo and &lsquoSnazz Sichuan,&rsquo serve a stir-fried preparation of pork offal cut into ribbons the shape of shortened pappardelle that is spiced with chilies and cooled with scallions and cilantro. We do not know how they came across the term haslet but the dish is excellent if beyond the British tradition. The place is recommended for tripe with chilies, kidneys with mushrooms and many other things as well.
-There is a South African variant based on lamb offal called haksel:
&ldquoCook the pluck (lungs, heart and trachea) of a sheep until soft and then mince. To the meat and kooknat (juices left in the pot after the meat has been cooked), add:
-1 onion, chopped
-12,5 ml (1 tablespoon) vinegar
-5 ml (1 teaspoon) salt
-1 thick slice of bread
Bring to the boil and simmer, stirring all the time, until pulpy and serve as a main dish, or with bread for breakfast or supper.&rdquo Renata Coetzee, The South African Culinary Tradition (Cape Town 1977) 66
Admittedly this does not sound particularly enticing but the problem may be as much with the typically stolid Boer description as with the preparation itself no celebrity chefs talk about cooking meats until &lsquopulpy.&rsquo
Tarragon & Thyme
Here is another recipe for Haslet this time a Lincolnshire Haslet taken from, the book The Farmhouse Kitchen. 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.
This is a very simple recipe that I have not tried yet but purportedly is a Lincolnshire Haslet. Its not from the book I was looking for - that will turn up at some point. This is not the recipe I posted earlier on
2lb lean pork
1 small onion
8oz stale bread
1/2 oz of salt
1 teaspoon of white pepper
1 teaspoon of sage chopped (think this must be fresh sage recipe does not specify)
Another recipe and another take on Haslet I hope this helps.
Hello Patricia.. Thanks for the recipe.. I just wrote down a list of what I need to buy tomorrow to make this.. What is caul ? I have not heard that word before.. Interesting.. Take care..
Faye I have added a description of what the caul is to the post together with a link showing what the caul fat looks like. I hope it helps.
The Mini Mes and Me
Being a Lincolnshire girl born and bred, I have to be critical and say that it's not quite a proper haslet, but it still sounds good!
Eating organs doesn't quite do it for me )
not familiar with this so it msde an interesting read.
ah this is nearly the exact same as the stuffing my mum makes - its so delicious i love it in sandwiches :D
Looks nice, but I would have to leave out the tuna which I dont like, maybe I could replace it with salmon.
There is no tuna in it! Just pork x
I remember this from when I was a kid and I haven't heard of it in years.
Need had this for years well since I was at shool many moons ago will try this again didn't know how to make it do thankyou for the heads up x
Need had this for years well since I was at shool many moons ago will try this again didn't know how to make it do thankyou for the heads up x
Haslet - that takes me back! It was never a favorite of mine when I was younger, but I quite fancy having a go at making my own. Thanks for the recipe.
this looks like something id like to try
Love haslet on my sandwiches.
I did not know what this was but it sounds like square sausage (common in Scotland), great stuff.
I have never heard of this before but will have to try it x
What a lovely recipe to try
Hmmmm. not sure if I'd love this or hate this. so I think I'll have to try it and see.
This sounds lush on warm rolls.
Thanks for sharing, it looks good.
I have never thought of making my own haslet! Great idea, I love that you know exactly what us in it and it must be a healthier option too! Thank you for sharing with #CookBlogShare x
A liver pudding that resembles English haslet from the African-American south.
Edna Lewis ranks with the best of cookbook authors from any place or time, but nobody has remarked on the palpable English influence on her food. That is all the more remarkable because, in The Taste of Country Cooking and elsewhere, she uses terms that no longer find favor outside the most fastidious traditional English kitchen. One of them is &lsquohasslet,&rsquo which she uses to describe offal. It should not have gone unnoticed until now that this pudding looks like nothing so much as the traditional English haslet fashioned from the pluck of a pig. You will need a metal loaf pan or oven pot (not as good) of two quart capacity.
- 1½ lb pork liver (see the Notes)
- 1½ lb fresh (not cured) pork belly
- an onion, peeled and quartered
- 2 cups liquid used to boil the meats
- 2 teaspoons salt
- ½ teaspoon pepper
- pinch cayenne
- 1 teaspoon rubbed sage
- Cut up neither belly nor liver(s) but place them in a snug pot with the onion. Add enough water to cover the meat, bring the pot to a boil and immediately reduce it to a simmer and cook until the belly becomes tender, usually in about 1½ hours.
- Take the belly, liver and onion from the pot, let them cool, then destroy them in a food processor.
Preheat the oven to 250˚.
- Add 2 cups of the cooking water to the ground ingredients: &ldquoPour off the top water and use the bottom liquid because it contains residue from the cooked meat.
- Add the salt, pepper and sage to the mix, then stir everything together &ldquoyou will have a very liquid batter.&rdquo
- Pour the uncooked pudding into the loaf pan and bake it &ldquountil the pudding has completely dried down. If not cooked enough, the pudding will not slice properly.&rdquo
- Let the pudding cool, then refrigerate it overnight to allow the texture to set and flavors to settle.
-Miss Lewis prefers hog jowl to the belly, and she is right. It has the fat of the belly but a lot more gelatin, which helps the pudding set and gives it a finer texture. If you can find some jowl jump on it.
-Pork liver, while ubiquitous in Britain and a staple of Chinese groceries in the bigger American cities, can be hard to find elsewhere in the United States. Go ahead and substitute chicken livers.
-The recipe is simple and sublime, even by the standards of Old School haslet. Some of the older English recipes would season the pudding with cayenne and mace do so if you choose.
I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century. View all posts by jadwiga49hjk
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Dead Ringer for Yorkshire Meatloaf
So said one of my girlfriend’s family members when she cooked this meatloaf for them a couple of weeks ago.
I get where they’re coming from. I tend to think of it as a North American dish, too. It conjures images of American moms from 1960s sitcoms you never watched serving up dinner to bright-eyed kids who are eagerly chatting about the duck and cover drills they did earlier in school. But, it would be rather weird to think that no-one thought to combine finely-chopped or minced meat with assorted herbs and spices then bake it until Americans needed to start eking out their food during the Great Depression.
Meatloaf has European origins, and makes an appearance in the 4th or 5th century Roman cookbook Apicius. It’s a traditional German, Scandinavian and Belgian dish. Wikipedia thinks that British haslet is a variation on meatloaf, but given that haslet (or harslet, or the more meatball-like savoury duck) is traditionally made from the liver, lights, heart and sweetbread (and often pretty much whatever other pig offal comes to hand) that’s not strictly true. Haslet does have a lot in common with the Pennsylvanian dish scrapple, which was an ancestor of American meatloaf, though. (I’m also, I would like to add, super excited about getting to haslet/savoury ducks. Big plans for haslet in my life.)
I can’t honestly tell you exactly how meatloaf found its way to Yorkshire, but the recipe I based mine on comes from Mrs Appleby’s Traditional Yorkshire Recipes (1982) which is largely compiled from recipes published in The Dalesman, many of them sent in by readers over the years. So, I’m going to trust her.
If you fear the implications of this meatloaf for your waistline, you could opt for leaner meat and bulk out the vegetable content with more onion and a pepper or two. And maybe ditch the cheese on top. But, personally, I’m more inclined just to enjoy it as is and serve it (preferably in a bap or two slices of sourdough) with either steamed veg or a salad. It’s great cold, too. For bonus points, re-fry it and serve it up with Blackberry Ketchup.
Final note – you might feel a bit unsure about adding stock to your mixture, but as I’ve learned from Food52’s genius recipe for meatballs, your dry breadcrumbs will suck up all that liquid and keep your meat wonderfully moist.