Pork 'Haslet' Luncheon Meat

Maybe it's not the time to be writing about another pork sausage, with the pork futures market in free-fall, due to the outbreak of flu in Mexico from the H1N1 virus. Commonly called swine flu, even though the link to pigs has yet to be established. The FT reports today that: "The Mexican virus appears to contain porcine, avian and human genetic components", so no more chicken either folks!

The fact is that eating properly cooked pork is not going to give you 'swine' flu, even in the very unlikely event that the meat contains the virus.

Anyway, back to the luncheon meat. It's not my recipe, but the idea of my online buddy John at the sausagemaking.org forum, however I claim ownership to at least part of it as it's based on my 'every day' sausage blend.

...and the recipe? Simplicity itself - just replace the rusk in this recipe with 155gm of breadcrumbs, and increase the water to 200gm. Add 1.5gm of marjoram, or other herbs of your choice prior to stuffing.

I poached mine in a large collagen casing for about 1½ hours at 75 - 80°C until the internal temperature was 72°C. John, I now notice, cooked his in the oven at 180°C in a fibrous casing (large collagen casings aren't suitable for oven use). The resulting sausage is a sort of mild tasting haslet:

Pork 'Haslet' Luncheon Meat

...and the verdict? Well to be honest, next time I think I'd either base it on this Lincolnshire sausage and cook it as a meatloaf, or just make the traditional haslet recipe from my 1938 copy of "Handy Guide for Pork Butchers"!

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There are seventeen comments


I’ve recently ‘come-back’ to Haslet after the best part of 3 decades believing I didn’t like it. I can’t remeber what it was that put me off this East Mids delicacy, but it’s always nice to expand the sandwich filling range.

I must say, I was mad-keen on cooking up a bit of Haslet, but sometimes it’s better to leave it to the experts. God bless Butchers, and all who mince in them…

Mark, (Email ) (URL) - 30-04-’09 22:50
derek tweddle

how can i stop my haslet from shrinking when cooking alsowhy dose my haslet not stay square

derek tweddle, - 21-12-’11 07:05

The shrinkage will either be from loss of fat, or loss of liquid. Both will be dependent on the recipe and method used. If it’s not to long, can you reply with the recipe etc. If it’s more convenient, you could post it at forum.sausagemaking.org – you’d get a broader range of replies/advice there and I’m conscious of the fact that a recently retired Lincolnshire butcher has recently registered as a member. If not, I’m happy to help.

Phil, (URL) - 22-12-’11 18:19

hi, when i lived in uk i was able to get liver sausage from the local butcher an it was very taste, do you have the recipe if could you put it up on the website, thanks

jon, - 18-11-’14 16:49

Hi Jon, I’ve got recipes for them in a book, somewhere.
Was it the type that you can slice, or the sort that you scoop out and spread like beef-paste?

Phil, - 22-11-’14 00:19

hi it was the slicing type, but you where able if you wanted to spread it, thanks

jon, - 23-11-’14 11:35

After Christmas, I’ll develop a recipe and full details for a Liver sausage. In the meantime there’s details of how to make it here:


There’s also a number of recipes for it on that website, as well as those here:




I like the look of this one:


I hope this helps.

Phil, - 24-11-’14 14:35

thank will look through them now……

jon, - 25-11-’14 19:38
M. R Davis,

I lived in Waltham on the Wolds, Leicestershire,,,,,,,,,,, a village where we bred pigs………………and produced various dishes from the slaughtered pig. One very popular one was Halet……………….it consisted of 1 lb. pork liver, 1/2 lb bacon : large onion, 6 slices of bread, salt and pepper,: dry sage to taste. Mince all ingredients together. Put in sandwich tin and bake for 45 minutes in 350 degree oven. Slice and serve cold with pickled onions, HP sauce and salad. Enjoy

M. R Davis,, - 22-01-’15 20:55

Ah, Waltham on the Wolds, the landlady from my local in Thurlaston moved to take on the tenancy of ‘The Marquis…’ in Waltham. Haslet, Hazelet etc seems to fall in to two camps – those with liver/offal and those without. I’m sure that the one with liver would be the original – like faggot.
Yours is one of the few I’ve seen that use bacon – my mouth’s watering just writing about it.

Thanks for posting your recipe.

Phil, - 27-01-’15 16:58

Nice looking recipe. I live in Lincolnshire and the Haslet is always baked as you say like a meatloaf, but I personally find it too dry with a fatty aftertaste. To be honest yours looks far nicer and succulent…I’ll be trying this soon.

Shaun, - 09-08-’15 14:09

Hi Shaun,

I must get around to posting a proper hazlet recipe – but I’m laid up in bed at the moment. You’d need to add plenty of sage for this to have the real Lincolnshire taste.

Best regards

Phil, - 25-08-’15 11:15

Hi Phil,
I have actually just posted in the sausagemaking forum about this, or at least submitted a reply…
Would it be possible for you to post up the recipe of the Haslet in the 1938 copy of the Handy guide please. We used to have haslet as kids on sandwiches etc but my favourite was a slice with a nice squirt of HP on and then just rolled up and eaten…gorgeous! I am looking to give it a go and looking for a good authen recipe…although the stuff we got used to be from Asda I think.
Many thanks
Neil(Yorkshireman in New York)

NeilE, (URL) - 16-05-’16 14:50

Hi Neil
I’ve emailed you a copy.

Phil, - 16-05-’16 16:19

Received and much appreciated mate, and thanks for the speedy reply too.
Ill see what I can do!

NeilE, (URL) - 16-05-’16 17:34

Hi Phil.

I’ve been using your calculators for about 3 years now and felt it was time I let you know how much I appreciate the work you’ve put into this site and helping people with they projects.

Today I used the info in this post plus your everyday sausage calculator as the basis for a chicken and sage luncheon meat which I stuffed into beef runners and poached in a vacuum bag. This was my first attempt at a luncheon meat and I’m really happy with the flavour and texture of the product. It should be even better once it has had a light touch of smoke to finish. I’m looking forward to serving it up to family and friends in sandwiches and with salads now that the Australian summer is close.



Troy, - 10-11-’16 23:43

Many thanks for those nice remarks. I know that a lot of people find the calculators useful.

I love making luncheon meats. It seems to be an area of charcuterie that’s often overlooked. I hope you enjoy it and have a great summer.

Phil, - 12-11-’16 18:42

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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