LOCATION: Recipes >> Entrée Pies >> Haslet
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Haslet
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Haslet
8 oz stale white bread, cubed
milk or water for soaking
2 lb lean pork, coarsely minced
1 medium onion, peeled and chopped
1 teaspoon fresh chopped sage
Salt and black pepper
Soak the bread in sufficient milk or water to cover and, when soft,
squeeze out the excess moisture. Set the oven to 3750F or Mark 5.
Mix together the bread, pork, onion, sage and seasoning. Put through
a fine mincer. Lightly grease a 2 1/4 to 3 Lb loaf tin. Put the
mixture into the tin and press down firmly and evenly. Bake for 1
1/4-2 hours, covering the top with kitchen foil if it browns too
quickly. Allow to cool slightly in the tin, then turn out and allow
to cool completely. Serve cold, sliced, with salad and boiled
potatoes. Serves 4-6.
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Traditional Haslet, June 13, 2005 - 12:58 PM
Reviewer: Mr. Soup from Scotland
Very simple and very tasty. Needs plenty of seasoning. I've tried adding other ingredients but I think it is best kept simple. Tastes better the day after it's made but rarely lasts as long as that in this house.
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