Subscribe to our Newsletters
Post Sponsored by
Weschenfelder Direct

How to make Haslet

by

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

  1. Heat the oven to 170°C.
  2. 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.
  3. 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.
  4. Bake in the oven for an hour and allow to cool completely before slicing and serving with pickles or in a sandwich.

If you have enjoyed this article, Subscribe Now for notice of new ‘Recipes’ along with all the latest news and updates from World Charcuterie Awards….

Subscribe to our Newsletters

First Name *
Surname *
Email Address *
Location *
Sign up to receive email updates about World Charcuterie Awards offers and services including: *
Please select one or more fields
My interest in the Business Newsletter is because I am a...
Please select one or more fields

* Required Field

You can unsubscribe at any time by clicking the link in the footer of our emails. Please read our Privacy Policy.
We use Mailchimp as our marketing platform. By clicking on subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

Please add your Business Name if relevant to your enquiry