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 (or Acelet, Acelette) Lean pork mince with breadcrumbs and onion, flavoured with sage. Baked as a loaf and served cold. See: Harslet  Lincolnshire Haslet from www.bostonsausage.co.uk  The original source of this receipt isn't known. Can you help? [email protected]Lincolnshire Haslet 1/2 lb coarse chopped belly pork 1/2 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.  |
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