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Lincolnshire Haslet

Lincolnshire Haslet 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. The full recipe is presented here and I hope you enjoy this classic English version of: Lincolnshire Haslet.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+150 minutes)

Makes:

2 loaves

Rating: 4.5 star rating

Tags : Pork RecipesBread RecipesBaking RecipesBritish RecipesEnglish Recipes


Ingredients:

375g belly pork
300g pig's liver
110g slightly-stale bread, cubed
water to soak
1 medium onion, finely minced
caul fat to wrap
1 large egg, beaten
1 tsp dried sage, crumbled
1 tsp mixed herbs
salt and freshly-ground black pepper, to taste
1/4 tsp freshly-ground nutmeg

Method:

Coarsely chop the belly pork and pig's liver then put through a mincer using the largest cutter (you want a fairly coarse texture and an old-fashioned hand mincer is by far the best).

Meanwhile, soak the bread in the milk for about 30 minutes. After this time squeeze the bread dry and crumble into the pork mixture. Stir to mix then add the onion, egg, sage, herbs and nutmeg. Season with salt and freshly-ground black pepper, adding plenty of pepper.

Line two 500g loaf tins with caul fat then divide the meat mixture between them. Press down well into the tins then cover with the caul fat. Place on a baking tray then transfer to an oven pre-heated to 170°C (335°F/Gas Mark 3) and bake for about 60 minutes, or until a deep brown on top. Allow to cool in the tin before turning out. Refrigerate for at least 2 hours before slicing thinly and serving.

The secret of Haslet lies in the spicing and you can adjust the herb and spice mix to your own taste. I like a generous pinch of hot chilli and allspice in mine. But try this base recipe and adjust to your own taste.