Saturday, July 26, 2014

Saturday Sandwich 23: Haslet Sandwich

I know Haslet as a spicy sandwich meat you get in thin slices. But for this recipe it's more like a homemade meatloaf made from pork and pigs liver. Sounds interesting at least :)

Ingredients: pork belly, pigs liver, onion, sage, nutmeg, milk, bread, mustard and cornichons.

We'd never heard of cornichons, turns out they're small pickled gherkins.

First off you mince up the pork belly. I let JD handle that while I took pictures. :D

 Soak 4 slices of bread in milk for 5 minutes then squeeze out the milk and place in a bowl. Add the pork, liver and other ingredients.

Mix it up well. Looks delicious, right?

 Squish it all into a loaf tin and cover with foil. Bake for an hour removing the foil for the last 15 minutes.

 The recipe says to slice the haslet but ours fell apart in chunks so we filled the sandwiches with what we had. Add mustard and sliced cornichons too.

The haslet smelled really good as we were making the sandwiches up it was tempting to just eat it before it got to the bread. The haslet was disappointing. It was made up of several textures which made it confusing to eat. The bread was mushy, the liver was chewy and the pork was difficult to find. It was kind of like eating a stuffing sandwich but not as great as that. The mustard and cornichons added some nice flavours but overall it was just a weird sandwich.

Ratings: JD - 1/5 Emma - 2/5

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