Welcome to the Geojaklin kitchen.
Haslet. Its origins lie in Lincolnshire in England but there are some variations also available. We’re sticking with this simple old fashioned and tried and tested version of a much loved delicacy. Is it a meatloaf? Is it a terrine? Call it what you will, its best eaten cold, sliced in sandwiches with pickles and salad, but can also be fried and served up as part of a sumptuous breakfast.
The prep time is about 20 min with a 1 hour 10 min cooking time and this recipe will yield enough for 8 servings.
Get cooking!
Ingredients:-
1 Large Onion (roughly chopped)
Salt (to taste)
150 – 200 ml Milk
80 g Breadcrumbs (stale bread works best)
10 g Butter (melted)
500 g Minced Pork
25 g Pigs Liver (Optional)
1 Egg
¼ tsp ground White Pepper
¼ tsp ground Black Pepper
2-3 tsp Dried Sage (if using fresh sage, double this amount)
For instructions on how to make this amazing dish, see our step by step video
For instructions on how to line a loaf tin, see our video here:- [ Ссылка ]
