📝 About This Recipe
Hailing from the historic county of Lincolnshire, Haslet is a magnificent herby pork loaf that embodies the best of British farmhouse cooking. Unlike a standard meatloaf, it features a unique texture derived from a blend of prime pork and offal, seasoned heavily with fresh sage and white pepper. Traditionally wrapped in caul fat and roasted until golden, it is the ultimate addition to a cold larder, offering a savory, peppery bite that is incomparable when sliced thin for a rustic sandwich.
🥗 Ingredients
The Meat Base
- 700 grams Ground Pork Shoulder (high quality, roughly 20% fat content)
- 300 grams Pig's Liver (finely minced or pulsed in a food processor)
- 1 piece Pork Caul Fat (large enough to wrap the loaf; ask your butcher)
The Binder and Seasoning
- 200 grams White Breadcrumbs (stale bread preferred for better absorption)
- 100 ml Whole Milk (to soak the breadcrumbs)
- 1 large Yellow Onion (very finely grated)
- 4 tablespoons Fresh Sage Leaves (finely chopped; the star flavor)
- 1 teaspoon Fresh Thyme (leaves only)
- 2 teaspoons Ground White Pepper (essential for the authentic 'bite')
- 1/2 teaspoon Ground Mace (adds a subtle, warm floral note)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1 Large Egg (beaten, to help bind the loaf)
👨🍳 Instructions
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1
Preheat your oven to 170°C (325°F/Gas Mark 3). If you are using caul fat, soak it in a bowl of tepid water for 15 minutes to make it pliable and easier to handle.
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2
In a small bowl, combine the white breadcrumbs and milk. Stir well and let them sit for 10 minutes until the milk is fully absorbed and the bread is soft.
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3
Prepare the meat. Ensure the pork shoulder is coarsely ground and the liver is very finely minced. Combining these two textures is key to a traditional Haslet.
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4
In a large mixing bowl, combine the ground pork, minced liver, soaked breadcrumbs, and the beaten egg.
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5
Add the grated onion (and any juices from the grating), chopped sage, thyme, white pepper, mace, and salt.
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6
Using cold hands, mix the ingredients thoroughly. Work the mixture for about 3-5 minutes until it becomes slightly tacky; this ensures the loaf holds its shape when sliced.
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7
To check the seasoning, fry a tiny marble-sized piece of the mixture in a pan until cooked. Taste it and adjust the salt or sage in the main bowl if necessary.
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8
Drain the caul fat and pat it dry. Spread it out on a clean work surface. Shape the meat mixture into a firm, even log or oval shape.
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9
Place the meat in the center of the caul fat and wrap it tightly, trimming any excess. If you don't have caul fat, you can pack the mixture into a well-greased loaf tin.
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10
Place the wrapped loaf onto a wire rack set over a roasting tin. This allows the fat to drain away and the heat to circulate evenly.
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11
Roast in the center of the oven for 1 hour and 15 minutes. The internal temperature should reach 75°C (167°F) and the outside should be deeply browned.
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12
Remove from the oven and let it cool completely. Once cool, wrap it in foil and refrigerate overnight. Haslet is much better and easier to slice after it has chilled and the flavors have matured.
💡 Chef's Tips
If you cannot find caul fat, wrap the loaf in thin rashers of unsmoked streaky bacon for a similar moisture-retaining effect. Always use fresh sage rather than dried; the aromatic oils in fresh sage are vital for the authentic Lincolnshire flavor. Do not skip the liver; even if you aren't a fan of offal, it provides the characteristic moisture and 'savory' depth that defines a true Haslet. Ensure the onion is grated, not chopped; the onion juice helps tenderize the meat and distributes flavor more evenly. For the cleanest slices, use a very sharp serrated knife or an electric slicer once the loaf is thoroughly chilled.
🍽️ Serving Suggestions
Serve thinly sliced in a crusty white bloomer bread with a generous dollop of sharp English mustard. Pair with pickled onions, cornichons, and a wedge of strong Cheddar cheese for a classic Ploughman's lunch. Accompany with a pint of local British Ale or a crisp, dry apple cider to cut through the richness. Lightly fry thick slices in a pan for breakfast and serve alongside fried eggs and grilled tomatoes. Top a slice with a spoonful of caramelized onion chutney for a perfect savory snack.