[Wizard]

1 lb pigs liver
2 medium onions
1/4lb pork fat (The bits butcher removes from the chops)
 a pinch of thyme a Generous 1/2 t/spn dried sage pinch of basil a pinch of grated nutmeg a dose of S&P to your taste
1 egg
bread crumbs from a stale loaf ( No amount given but more than enough to keep the mix in a ball)
Now if you have some a piece of caul (or apron if thats what you call it)
So slice the liver cut out any of the pipes they're gristly.Slice the pork and the onion thinly add the herbs and nutmeg place in a pan and just cover with water bring to the boil then turn down the heat and simmer gently for half an hour.Strain off the liquid and save to make the gravy
Mince the mixture and add the beaten egg and mix in the bread crumbs in the bowl mix thoroughly Then make into nice balls and if you have some caul wrap the balls individually .Place in a drippin tin and add a little of the gravy juice for moisture so they don't dry out.If you wish press the lot into a suitable sized well greased  baking tin and baked until nicely browned.The whole one can be cut into squares.Make a rich gravy with the saved cooking juice.Serve with Mussy peas.

                                 A Deluxe one or as Gran  used to say Anglesea Duck

   1oz butter
   1 good onion finely chopped
   1 pigs heart
   6/8 oz pigs liver
   1lb belly pork trimmed and rind removed
   4 Tbl/spn Chopped chives
   1 heaped T/spn fresh sage
   1/2 T/spn powdered mace
   1 beaten egg
   S and P to taste
   1/4 lb fresh white bread crumbs
   1 oz beef dripping

Melt the butter in a saucepan and add the onions cook until soft and transparent and allow to cool.Mince all the meat into a bowl.Add the onion,mace,chopped chives,sage,the S&P and the beaten egg when well mixed add the bread crumbs and mix again.
When the duck is well mixed shape into a dozen patties and wrap in caul if you have some.Place on a plate and chill for 1/2 an hour or so
Pre heat the oven 400f -Gas 6-7 .While this is warming make the gravy from
 4 red onions
 4 sprigs of fresh thyme
 1 Tbl/spn Olive oil
 11/2 pints beef stock
 1/2 pint red wine
 S&P to taste
Wedge the red onions and place in a dripping tin with the thyme and drizzle over with the the oil Place uncovered in the oven for about 3/4 of an hour until onions are caramelised.Mean while heat the butter in a frying pan and fry the patties until golden brown on both sides.
Place the stock and wine in a small saucepan and reduce by a 1/3rd.Remove the tin from the oven and lay the ducks on the top pour over the gravy and reduce the oven heat to Gas 4 (350f) and cook for 40 minutes To serve put 2/3 ducks on a plate and some of the onion on top the pour over some gravy goes well with greens and mash( don't top with the onions and gravy if you want to eat them cold with salad)

[WinslowPorker]

Wicked thanks Wiz, i will be having a go when the pigs come back from slaughter and let you now how i get on. For making haslet do you put the mixture in a loaf tin or something?

[JulieS]

Sounds yummy!   

[Wizard]

No make it like a faggot and again if you have some caul wrap it in it and put the loose ends under so the weight keeps it in place some folk sew it under neath so it uses less.Don't make the haslet to big it takes to much cooking to get the middle cooked the outside dries about a 1lb is good and pour the fat off into a dish and let it set complete wi all the black stuff the baking tray and try it on some toast wi a sprinkle of salt but keep it away from Princess or you won't get any

[WinslowPorker]

Sounds wicked, may end making some this weekend actually.........

[Wizard]

Hello W.P. Another Lincolnshire delicacy you may like to try.Mind you its an acquired taste a bit like Marmite you either love or hate it.The taste will be very similar to proper chine. Get a bit of shoulder gammon with a layer of fat on from the supermarket in those round  1Kg rolls DO NOT BREAK THE PLASTIC Outer.Cut through the meat side to side without cutting the plastic say 5 slits leave 1/2" from the plastic.Now you need a big hand full of Parsley and a few stinging nettle leaves.Do you have an Auto-chop if so fill it up and chop the leaves as small as you can Empty the chop into a bowl and sprinkle with a grind or two of black pepper mix well Then stuff all the 5 slots as much as it will take Wrap it in a bit of foil and either roast or boil until the meat is cooked Let it cool and next day when it is cold make a sandwhich with nice new crusty bread Its ace.Do it when Lidl has a offer 1/2 price the roll of gammon will cost you £2.50p so it is not capital expenditure is it If you don't like it