Haslet
A classic Lincolnshire savoury pork loaf flavoured with aromatic sage and warm mace, baked until golden and sliced cold.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •900g (2lb) loaf tin
- •Large mixing bowl
- •Grater
- •Baking tray
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 18 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 24 g
- calories
- 310 kcal
Instructions
- 1
Preheat your fan oven to 160°C (180°C conventional) and grease a 900g (2lb) loaf tin.
- 2
Place the breadcrumbs into a small bowl, pour over the milk, and leave to soak for 5 minutes.
- 3
Add the minced pork, minced pork liver, grated onion, and chopped sage to a large mixing bowl.
- 4
Tip the soaked breadcrumbs, beaten egg, ground mace, salt, and black pepper into the meat mixture.
- 5
Work the mixture together with clean hands until sticky, dense, and fully combined.
- 6
Press the meat mixture firmly into the loaf tin to remove any trapped air pockets.
- 7
Bake on the middle shelf for 55 to 60 minutes until browned and completely cooked through.
- 8
Carefully pour off any excess melted fat from the tin into a heatproof bowl and discard safely.
- 9
Leave the haslet in the tin until cool, then chill in the fridge for at least 3 hours before slicing.
Chef's tips
Chilling the baked haslet thoroughly before slicing is crucial; slicing it warm will cause it to crumble. For a firmer, classic butcher's texture, place a piece of greaseproof paper and a couple of food tins on top of the cooked loaf whilst it cools.
Ingredient substitutions
- minced pork liver → extra minced pork belly
- fresh sage → 1 tbsp dried rubbed sage
- whole milk → unsweetened soya milk or water
Storage
Store wrapped tightly in greaseproof paper in the fridge for up to 4 days.
Reheating
Haslet is traditionally served cold, but slices can be gently fried in a dry frying pan for 2 minutes per side if preferred warm.
Common mistakes to avoid
- •Using lean pork mince which results in a dry and crumbly loaf.
- •Skipping the cooling step and trying to carve the meat while it is still hot.
Serving suggestions
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