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slices of haslet and bowl of cornichons

Lincolnshire Haslet

Traditional dish of pork and spices baked and served hot or cold
4.77 from 13 votes
Prep Time 10 mins
Cook Time 1 hr 45 mins
Total Time 1 hr 55 mins
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine British
Servings 4
Calories 711 kcal


  • 500 g pork mince
  • 300 g sausagemeat
  • 2 tbsp onion 1 small finely chopped or shallots
  • 150 g breadcrumbs fresh
  • ¼ tsp chilli powder
  • 1 tsp all spice
  • 1 tbsp sage fresh and chopped
  • ½ tsp tsp black pepper ground
  • ½ tsp salt


  • Prepare all the ingredients and mix well together in a large bowl.
  • Divide the mixture between 4 300ml non stick loaf tins and cover with foil.
  • Put the loaf tins in a high sided roasting tin and pour boiling water half way up the sides of the loaf tin.
  • Bake at 200 C for 1 hour and then remove the foil for a further 45 minutes.
  • Leave to cool for a few minutes in the tins.


Serving: 250gCalories: 711kcalCarbohydrates: 28gProtein: 38gFat: 49gSaturated Fat: 17gCholesterol: 144mgSodium: 1115mgPotassium: 618mgFiber: 2gSugar: 3gVitamin A: 93IUVitamin C: 2mgCalcium: 106mgIron: 4mg
Keyword haslet,, meatloaf
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