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Haslet



Haslet is a very dark-coloured British sausage made from pig's pluck (heart, liver and lungs.)

It can be made as a sausage or a meatloaf.

The meat is finely minced to make a forcemeat, which is then flavoured with herbs such as sage. The meat is then bound together with wheat flour or breadcrumbs, and then wrapped in caul fat.

In Wales, the mixture is more likely to be just pig's liver, along with onion and potato.

Some butchers make special versions without wheat flour for coeliacs.

In place of caul fat, you may poke in small pieces of lard here and there. Some people then wrap it in foil.

Particularly traditional in Lincolnshire, England.

Cooking Tips

You cook it by baking. Serve cold in slices.

Literature & Lore

"... and so home to dinner with my wife to a good hog's harslet, a peice of meat I love but have not eat of I think this seven year."


-- Samuel Pepys, 10th March, 1664.

Language Notes

Pronounced "hass-lett."


The world "Haslet" comes from an old French word for "entrails."

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See also:

Sausages

Aberdeen Sausage; Baloney; Boudin Noir; Bratwurst Festival Day; Braunsweiger; Cured Sausages; Currywurst; Fresh Sausages; Glamorgan Sausages; Hack Pudding; Haggis; Haslet; Kochwurst; Liver Pudding; Lorne Sausage; Mortadella; Sausage Casings; Sausagemeat; Sausages; Semi-Cured Sausages; Stufatura; Tube Sausage; Zampone

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Bon mots

"The priest has just baptized you a Christian with water; and I baptize you a Frenchman, daring child, with a dewdrop of champagne on your lips."

-- Paul Claudel. (French poet. 6 August 1868 – 23 February 1955)