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Recipe Category: Sandwich
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Sandwiches
Haslet Sandwich Recipe
Ingredients
Makes 1 meatloaf; serves 6
MEATLOAF:
- 4 thick slices white bread, crusts removed
- milk
- 10½oz (300g) coarsely ground (minced) pork belly 5½oz (150g) pig’s liver, chopped
- 1 onion, finely chopped
- 1 scant tbsp dried sage
- pinch of ground nutmeg
- sea salt and black pepper, to taste
For the Sandwiches:
- sliced bread of your choice
- english mustard
- cornichons, to serve
Method
- To make the meatloaf, preheat the oven to 350°F (180°C) Gas 4
- Soak the 4 thick bread slices in enough milk just to cover for about 5 minutes, then squeeze out the excess milk
- Mix the soaked bread with al the other meatloaf ingredients
- Pack the meatloaf mixture into a 1lb (450g) loaf pan, cover with aluminum foil, and cook in the oven for about 1 hour, until cooked through, removing the foil about 15 minutes before the end of the cooking time
- Remove from the oven, then let cool in the pan for a couple of hours or so, before turning out
- Wrap in foil, store in the refrigerator, and use within 3 days
- To make the sandwiches, slice the cold meatloaf and then sandwich it between slices of bread spread with English mustard
- Serve with cornichons-the cornichons can be sliced and served in the sandwiches, or simply served alongside
- If you would like to serve the haslet hot (and then serve any leftovers cold in sandwiches), let the cooked meatloaf pan cool in the tin for about 30 minutes before turning out and slicing
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