Haslet
Ingredients
- 8 ounce stale white bread, cubed
- milk or water for soaking
- 2 pound lean pork, coarsely minced
- 1 medium onion, peeled and chopped
- 1 teaspoon fresh chopped sage
- Salt and black pepper
Instructions
Soak the bread in sufficient milk or water to cover and, when soft, squeeze out the excess moisture. Set the oven to 3750F or Mark 5. Mix together the bread, pork, onion, sage and seasoning. Put through a fine mincer. Lightly grease a 2 1/4 to 3 Lb loaf tin. Put the mixture into the tin and press down firmly and evenly. Bake for 1 1/4-2 hours, covering the top with kitchen foil if it browns too quickly. Allow to cool slightly in the tin, then turn out and allow to cool completely. Serve cold, sliced, with salad and boiled potatoes. Serves 4-6.