HASLET RECIPE

[MICKY]

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. 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

Note by SPUDDY: No Problem. Moved to the General Cookery section.

[Josh]

Here's one I found googling

http://thefoody.com/meat/haslet.html

[MICKY]

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.

[sausagemaker]

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

Regards
Sausagemaker

[Spuddy]

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?

[sausagemaker]

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.

Regards
Sausagemaker

[MICKY]

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

[MICKY]

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.

[Paul Kribs]

MICKY

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

Regards, Paul Kribs

[deb]

Thanks Sausagemaker and Spuddy for the recipes.

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

[MICKY]

Have a couple of photos , just need to work out how to post them!

[MICKY]

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

[Paul Kribs]

That looks very good indeed MICKY.

Regards, Paul Kribs

[aris]

This is basically meatloaf - right?

[MICKY]

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!