Lincolnshire Haslet

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2lb lean pork
  • 1 small onion
  • 8oz stale bread
  • ½oz Salt
  • 1 teaspoon white pepper
  • 1 teaspoon sage, chopped


    Mince the meat coarsely with the onion. Cut the bread into cubes and soak in a little water. Squeeze out the moisture, and mix the bread with the meat. Season with the salt and pepper and the finely chopped sage. Put into a loaf tin or casserole, and bake at 350°F, 180°C, gas mark 4 for one hour. Cool in the tin or casserole before turning out. Cut in slices to serve with salad, or use in sandwiches.