The haslet is one of Lincolnshire's most characteristic dishes, along with its sausages, pork pies and stuffed chine. The quality of such products is how a pork butcher in Lincolnshire is judged. I plan to visit Boston in the new year and will make a point of seeing if Bycroft's is still going. This shop was renowned for its meat and you could never go past it without seeing a long queue of people waiting to get in.
Here is a recipe for a basic haslet:
Ingredients:
Pig's liver (3/4 lb)
Belly pork (3/4 lb)
Onion, large
Bread crumbs (3 oz)
Mixed herbs (1 dessert sp)
Sage and onion stuffing (1 pkt)
Egg, large, beaten
Salt and pepper
Instructions:
Mince pork and liver, keeping rough texture. Traditionally, use old-style mincer.
Fine chop onion.
Put in mixing bowl, with all the other ingredients.
Mix by hand.
Divide into 2 loaves.
Place on baking tray.
Cook at gas mark 6 (200 C) for about 3/4 hr. Adjust for fan oven.
Notes:
As with sausages, the secret is in the herbs, and this recipe is merely basic. Mixed herbs and packeted sage and onion is obviously a short cut. This is where experimentation and personal taste come in. I wonder if a little apple sauce might enhance it.
3 comments:
im gonna try this tonight. Haslet is a fave of mine. I shall add mustard, as i think it could compliment quite well, apple sauce however... i would understand eating the haslet with apple sauce but actually using it as an ingredient within the recipe baffles me. LOL.
thanks for the recipe tho :)
Ronathan xx
You're probably right, Ronathan. Maybe just a tinge of apple in the mix. In any case, thanks for reminding me that I haven't had any haslet for a while, and since I was about to go out to the shops . . .
Bon appetit.
RH
Never heard of this before! I saw the name on another site and Googled it. Your page came up first. Thanks.
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