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 for Haslet

You cook it by baking. Serve cold in slices.

Literature & Lore about Haslet

"... 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 about Haslet

Pronounced "hass-lett."

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

Recipe Search

Other entries for: Sausages
Aberdeen Sausage, Baloney, Blood Sausages, Braunsweiger, Brühwurst Sausages, Cured Sausages, Fresh Sausages, Glamorgan Sausages, Haslet, Lorne Sausage, Sausagemeat, Sausages, Semi-Cured Sausages, Tube Sausage

Other entries for: Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sheep, Steak, Veal, Venison, Yak