Lincolnshire Haslet
Serves 6-8
675g (1½lb) Lean Minced Pork
110g (4oz) Slightly Stale Bread
1 Medium Onion, finely minced
Caul Fat
Pinch Ground Dried Sage
Salt and Pepper
Pre-heat oven to 170°C: 325°F: Gas 3.
Soak the bread in water for 30-45 minutes.
Squeeze bread, removing as much water as possible.
Mix with the minced pork, add the sage and season to taste.
Mould into a loaf shape, wrap with the caul.
Place on a baking tray.
Bake for 60 minutes.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved