Lean pork mince with breadcrumbs and onion, flavoured with sage. Baked as a loaf and served cold.



Lincolnshire Haslet from www.bostonsausage.co.uk


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Lincolnshire Haslet

½ lb coarse chopped belly pork
½ lb coarse chopped pig liver
1/4 lb stale breadcrumbs, soaked
1 medium onion, minced
1 egg, beaten
1 tsp dried sage
1 tsp mixed herbs
1/4 tsp ground nutmeg
salt
black pepper
caul fat to wrap

Mix the ingredients and fill into a loaf tin lined with caul. Bake at 170C for 1 hour of until deep brown on top. Allow to cool in the tin. Cool and slice thinly to serve.