Haslet

I don't know how well-known haslet is throughout the UK (and indeed the world), but it deserves to be very popular. Made from minced pork and offal, it's a deliciously savoury meaty loaf that's perfect eaten cold with a salad or sliced in a sandwich.

Prep

If you are using pork belly, you'll need to cut the rind of it (see my video for an easy way to do this). Cut the liver and the belly pork into chunks small enough to go through a mincer. Fit the coarse plate to the mincer and put the liver through first, then the pork. If you're not making your own mince, cut the liver as finely as you can. 

You need to preheat your oven to 180°C (356°F) if it's a fan oven, or 200°C (392°F) if it isn't. Finely chop the onion and the sage leaves. Add the meats, onion, sage and seasoning to a bowl. Take handfuls of the soaked bread, squeeze out the milk and add the squishy bread to the bowl.

Cook

Place the haslet in the fridge to cool right down. Serve sliced haslet with a salad or in sandwiches. It's not usually eaten hot, but if you slice it and fry it, it goes very well with a full English breakfast.