Lincolnshire Haslet – Nose to Tail Fortnight Day 14

16 May

Wow. The last day of nose to tail fortnight and my eating along the animal challenge.

How do I feel? Full of meat. I’ve got a craving for cauliflower.

How far along the animal did I get? All the way, baby!

Here is the full nose to tail body part list: pig head, cow foot, pig lung, cow heart, deer kidney, chicken liver, cow stomach, lamb testicle, pig trotter, cow tail, sausages and caul fat.

Haslet seemed a fitting way to end my nose to tail fortnight. Here is what wikipedia says:

Haslet, also spelt ‘Acelet’, is a porkmeatloaf with herbs originally from Lincolnshire, England. The name is derived from the Old Frenchhastilles meaning entrails[1].

In Lincolnshire, haslet (pronounced hayzleht locally), is a meatloaf typically made from stale white bread, ground pork, sage, salt and black pepper.[2] It is typically served cold with pickles and salad, or as a sandwich filling.[citation needed]

Basically it is offal and off-cuts ground up with sage, salt and pepper; the pressed out of it; wrapped in caul fat; then baked. I haven’t tried to make it myself, mostly because Hargreaves of Spalding make the best ones and I try to alway have one in my Leeds-based freezer. It freezes really well and defrosts gently over-night.

I like to eat the end slices by themselves. As well as eating it cold, you can also fry it up and have it warm. A very versatile pork product indeed. The top should be a darker colour (due to the baking). If you look carefully at the picture above, you can see the pattern of the caul fat on the top. The caul keeps the haslet bound together.

In my sandwich on Sunday, I added fresh sage leaves and a few leaves of Jack-by-the-hedge. That made an excellent sandwich.

Don’t buy the stuff from the supermarket deli counter. It is minging. If you do, I’ll play you this Cyndi Lauper clip very early in the morning, so you faint from over-exposure to Shaggy. That’s real threat.

If you’d like to try a proper one, it can be arranged. You can either find a proper Lincolnshire butcher (if he doesn’t rub his hands together, he’s not the real deal) or send me a message and I can be your dealer.

Another Lincolnshire delicacy to try is Stuffed Chine. Shaggy loves it.*

 

*I imagine he does.

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3 Responses to “Lincolnshire Haslet – Nose to Tail Fortnight Day 14”

  1. Simon R May 23, 2012 at 8:01 am #

    It’s odd how some things so routine and ordinary in one part of the country are held up as utter delicacies or novelties elsewhere. Haslet was a standard part of our Saturday teatimes where I grew up in Sleaford, Lincolnshire, followed by winkles, while watching The Dukes Of Hazzard. Happy days!

    • offallygood May 23, 2012 at 9:21 am #

      It is strange. When I was at uni, I’d often be asked to bring back pork pie, haslet and sausage from the Shire!
      Lots of peopel have said how it’s just not something (the proper ones) that you get outside the county. Soon a TV chef will be serving it with coconut mousse …

  2. Janis Hughes June 18, 2013 at 12:50 pm #

    I would love to try Lincolnshire sausages and haslet. I live in Ballymena, County Antrim. Is there anywhere close to me that you could recommend where I could buy these please

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