Mince about half of the pork into a mixing bowl, then the onion, then the rest of the pork. (This ensures that all the onion gets through the mincer.) Add all other ingredients (except for the lard) and mix very well.
Preheat the oven to 170 C / Gas 3.
Take a 1 lb loaf tin, ideally non-stick, and grease very well with the lard. Alternatively, line with baking parchment and give a light greasing.
Put the mix into the tin, ensuring no gaps are left in the corners.
Place into the oven and bake for 1 1/2 to 2 hours or until the centre is hot.
Take out of the oven and allow to cool. Slice fairly thinly and enjoy!
Check to see if the centre is cooked about halfway through. If the top is browning too quickly, loosely cover with tinfoil. As an alternative to using a loaf tin, roll into a rough ball and cover with pork caul fat then place in a roasting tin uncovered.
Right ladies and gents ... I have just made this loaf, very nice!
As you may see from pictures I have uploaded I did not use the tin, but it is very important to compact it very well with both hands, shape into a form, put on an vegetable oil greased tray, add a half inch of cold water and bake, baste it every 15 minutes. Yummy!
I had 1kg of pork shoulder, minced at home ...
125gr bread crumbs
1 egg (helps it to combine)
1.5 teaspoon of salt
1 teaspoon of black pepper
3 teaspoons of fresh finely chopped sage
1/4 red hot chili powder. - 08 Feb 2014
A very nice, easy, tasty recipe. The only other recipe I've ever seen for Haslet replaces the red chilli with cayenne pepper and also added a good pinch of nutmeg. I added some smoked ham to the mix, purely because I had some left over from making sandwiches. I eat half of it served hot with mashed potatoes and onion gravy. The other half is for sannies with a nice tomato and chilli relish. - 09 Dec 2012