View source for Haslet

{{Short description|British pork product}}
{{Other uses}}
{{moresources|date=May 2016}}

'''Haslet''' is a [[pork]] [[meatloaf]] with [[herb]]s, originally from [[Lincolnshire]]. The [[British English]] word is derived from the [[Old French]] {{lang|fro|hastilles}} meaning ''entrails''. In Lincolnshire, haslet (pronounced '/ˈhæslɪt/' locally) is typically made from stale [[white bread]], minced pork, [[Common sage|sage]], [[Edible salt|salt]] and [[black pepper]].<ref>{{Cite web|url=https://www.food.com/recipe/haslet-ground-pork-and-sage-meatloaf-72705|title=Haslet (Ground Pork and Sage Meatloaf) Recipe|website=Food.com|access-date=5 July 2023}}</ref> It is typically served cold with [[Pickling|pickle]]s and [[salad]], or as a [[sandwich]] filling. In England, it is occasionally sold on a [[delicatessen]] counter.{{cn|date=May 2016}}

Welsh haslet is traditionally made from finely minced [[potato]]es, pigs' [[Liver (food)|liver]] and onions.<ref name=rootsweb>{{Cite web|url=http://sites.rootsweb.com/~englin/foods.htm|title=England GenWeb Project - Lincolnshire, Foods|website=Sites.rootsweb.com|access-date=5 July 2023}}</ref><ref>{{cite web|title=Great British Kitchen|url=http://greatbritishkitchen.co.uk/the-gbk-cookbook/regional-cooking/lincolnshire|website=Greatbritishkitchen.co.uk|access-date=25 May 2011}}</ref>

In North American English, "haslet" refers to the "edible [[viscera]] of a butchered animal".<ref>[[Webster's Dictionary#Webster's Third New International Dictionary (1961)|''Webster's Third New International Dictionary'']] (unabridged), Volume 2, Page 1037, Edition 1961, Editor in Chief Philip Babcock Gove, published Springfield, Mass & London, England by G. & C. Merriam Co. and G. Bell & Sons Ltd.</ref>

==References==
{{Reflist}}

[[Category:English cuisine]]
[[Category:Lunch meat]]
[[Category:Lincolnshire cuisine]]
[[Category:British pork dishes]]


{{meat-stub}}
{{Lincolnshire}}