How to make Haslet

by

Thom Eagle

Part of a series of articles highlighting our heritage of traditional, British regional Charcuterie recipes commissioned by WESCHENFELDER…

How to make Haslet Recipe

Makes 1 Haslet

Written & Cooked by Thom Eagle.

This recipe is simple enough to make but might require a little groundwork with your butcher to get the necessary ingredients. If you can’t get any caul fat you could wrap the Haslet in streaky bacon instead, as with a classic terrine.

Ingredients

500g diced pork shoulder
500g diced pork offal (I used a heart and some liver)
1 onion, chopped
150g fresh breadcrumbs, soaked in a splash of milk
1 tbsp chopped sage
1 tsp black peppercorns, ground
A good grating of nutmeg
A piece of caul fat, around 30cm square
15g salt

Method

Heat the oven to 170°C.
Run the pork, offal and onion through a mincer once or mince by hand with a large knife. Mix with the breadcrumbs, spices and salt and knead together well – the mix should be slightly sticky when you are done.
Line a loaf tin or terrine with the caul fat. Form the meat mixture into a rough sausage and place in the lined terrine, tucking the caul fat around and over it. Trim any excess pieces of the fat.
Bake in the oven for an hour and allow to cool completely before slicing and serving with pickles or in a sandwich.

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