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Hampshire Haslett    CD  MC  English  140mins plus cooling



Serves 4–6   Cold  Pork  Herbs  Main Course  Salads  Salad  England  British  Eggless



225g/8oz Stale White Bread, cubed
Milk or Water for soaking
900g/2lb Lean Minced Pork
1 Onion,  chopped
1 teasp Freshly chopped Sage
Salt and plenty of Black Pepper


1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly grease a 2˝ - 3 lb. loaf tin.


2. Place the bread in a large mixing bowl and pour over enough milk or water to almost cover. Leave to soak until just soft then squeeze out the excess moisture.


3. Add the pork, onion, sage and seasoning to the bread and mix well then transfer to a food processor and process until well blended but not too pureed.


4. Transfer the mixture into the prepared loaf tin pressing down firmly and even the top. Bake for 1˝ - 2 hours. Cover the top with aluminium  foil if it starts to brown too quickly.


5. Allow to cool slightly in the tin, then turn out and allow to cool completely. Serve thinly sliced with salad and potatoes.




More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts 



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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