Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 5:35 AM
- Messages
- 16,220
Ingredients
130 gm Dry bread
Milk (for soaking the bread)
400 gm Finely minced (ground) pork
250 gm Onion, chopped
6 Garlic cloves, chopped
1 Egg
1⁄2 tsp Sage
1 tsp Parsley
Salt and black pepper
Method
- Break up the bread into a bowl and cover it with milk. Allow the bread to soak for at least 30 minutes. Squeeze out as much of the milk as possible and discard the milk. Place the bread in a processor.
- Add all the other ingredients to the processor and process for two minutes or so.
- Lightly oil a glass dish or metal tin and spoon in the mixture.
- Place on the lower rack of the oven and bake at 190°C for about 75 minutes. Check frequently and cover with aluminium foil if the surface shows signs of burning.
- Remove from the oven, turn onto a rack and allow to cool completely.
- Thinly slice the haslet and refrigerate.
