HASLET RECIPE

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HASLET RECIPE

Postby MICKY » Tue Dec 06, 2005 8:26 pm

I have been having a dabble at sausage making for about six months now, have had increasing success with the results and am keen to try lots of recipes and techniques from this forum. :D One thing I cant find anywhere is a good recipe for Lincolnshire Haslet. Has anyone out there got any cos I expect I am gonna have pretty much all the ingredients together when making the next batch of bangers. :?:
I have just realised that I have put this in the curing recipe section by accident.OOPs :oops:

Note by SPUDDY: No Problem. Moved to the General Cookery section.
Last edited by MICKY on Fri Jan 13, 2006 2:31 pm, edited 1 time in total.
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Postby Josh » Thu Dec 08, 2005 10:26 am

Here's one I found googling

http://thefoody.com/meat/haslet.html
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Postby MICKY » Fri Dec 09, 2005 1:28 pm

Thanks Josh,
That looks like a good starting point, was hoping for a tried and tested butchers style recipe. Am gonna have an experiment with a few combinations when I pick up half a pig next week.
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Postby sausagemaker » Fri Dec 09, 2005 6:25 pm

Hi Micky

Welcome to the forum

Lincolnshire Haslet

25% Lean Pork
13% Meat Trimmings (can be pork or beef dependant on preference)
12% Pork Fat
13% Fine Rusk
5% Wheat Flour or Cornstarch
2.5% Lincolnshire Sausage Seasoning
30% Water


Mince all meats about 5 mm
Add to Food processor with the seasoning & chop on slow speed while adding the water
Chop for about 20 second after this addition
Add the rusk & starch
Chop for a further 40 seconds
Mould into loaf tins
Place in a large tray with water half way up the sides
Roast at 200c for about 1 hour
Check temperature reaches 70c in the centre
Allow to cool before slicing

Hope this helps

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Postby Spuddy » Fri Dec 09, 2005 10:01 pm

Sausagemaker

What are the ingredients for the Lincolnshire seasoning?

I did a search on the forum and came up with:
1 lb salt
10oz dried sage
2oz ground white pepper
2oz ground black pepper
2oz ground nutmeg
1oz ground mace
1oz ground ginger
1/2 oz ground allspice (pimento)

If mixed all together and used at 2.5% ratio, would that be OK?
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Postby sausagemaker » Sat Dec 10, 2005 9:07 am

Hi Spuddy

Sorry I meant to include a link to the seasoning by Parson.
However the one you have there is OK at 2.5% use.

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Postby MICKY » Mon Dec 12, 2005 9:33 am

Thanks Chaps, will let you know how I get on ! :D
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HASLET

Postby MICKY » Tue Jan 10, 2006 9:09 pm

Have just made the Haslet to the recipe from Spuddy. Made some in a loaf tin and the rest as a ball, didn't have any Cawl fat so just put it in a bowl. It seems to have been a great success, have had a taste while it is warm. It is absolutely spot on, locally I have been buying this for �8/kg, this 2kg cost me just over �2 to make.
Thanks for the recipes was well worth the effort.
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Postby Paul Kribs » Tue Jan 10, 2006 9:34 pm

MICKY

Any chance of posting a picture of your success... it speaks a thousand words and also makes me drool :wink:

Regards, Paul Kribs
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Postby deb » Wed Jan 11, 2006 7:15 am

Thanks Sausagemaker and Spuddy for the recipes.

Thanks to Micky for the "taste test". I think I'll give this a go myself.
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Haslet Pictures

Postby MICKY » Wed Jan 11, 2006 2:19 pm

Have a couple of photos , just need to work out how to post them! :?
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Postby MICKY » Thu Jan 12, 2006 12:11 pm

Have uploaded a picture, can be viewed at the link below.

http://images3.fotopic.net/?iid=yerl3z& ... &nostamp=1

Just need to work out how to make it appear here :?
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Postby Paul Kribs » Thu Jan 12, 2006 12:43 pm

That looks very good indeed MICKY.

Regards, Paul Kribs
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Postby aris » Thu Jan 12, 2006 1:01 pm

This is basically meatloaf - right? :-)
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HASLET

Postby MICKY » Thu Jan 12, 2006 1:35 pm

Yeah, it is a meat loaf of sorts I suppose, Lincolnshire butchers make it in a ball shape and slice it like Ham. Is distinctly sausagey in flavour. Great with pickles! :shock:
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