Heston Bloominhell said, when meat is salted, it produces a sticky enzyme so there is no need for a binder. Weather that is just for beef, I don't know for sure, but I made Haslet today and I only used minced pork and paxo sage n onion stuffing with S&P. I got lazy, and didn't use the liver as I only had lamb liver, and left my fresh sage in the mud in the garden. I will make a great one in a day or two. I will play some Rush whilst making my next Haslet. Great recipe from you as usual.
That happy/hungry/excited feeling I get each time I receive a new video upload notification from Scott ....Priceless. Thanks for all the goodness mate!
Makes the best sandwich ever! We buy it in balls from our local butchers, and its amazing. sweet picalilli with it is beautiful, its amazing cold but if you make this recipe, and while its still hot, thinly slice it, put it in a pitta with salad and onions it makes a great alternative to a donner kebab.
TOP SHELF ....mate another classic bought back to life.Scot you take me back to when I was a kid and dad would make these kind of recipes thanks mate..
My mother's family are all from around Spilsby in Lincolnshire, we always brought back a few "Hase-lets" along with a couple of stone of Lincolnshire sausages to take back to Yorkshire after visiting.
This looks amazing. I can’t wait to try it. A chill overnight sounds best if you can wait it out! Love the looks of the beetroot condiment on the side. Yum.
Love haslet! It was one of the specialities of the local pork butchers when I was growing up in the 1960s in south-east Derbyshire. Incidentally, like the commenter below, we pronounce it 'hay-slet' (with a soft 's' sound). Oh, and many, many thanks for your brilliant videos!
I have never seen Haslet (Ace-let) for many years. I come from Nottinghamshire originally and it was very popular in the 1970's as sandwich filling. this looked superb.
The Brawn was a good video but this one, really made me home sick. The first cold sandwich I like to have when back home in Yorkshire is Haslet, my favorite sandwich filler of all time thanks Scott, this was brilliant, can't thank you enough for these old butchers craft video's. The really good stuff like you just made is getting harder to find, but fortunately a few old style butchers still make their own. I like the Bacon and Ham loaf we can get in Canada, but its not Haslet.
Alright, for starters, this recipe is totally ninja. Perfect. I used this as the filling for pastys, and think I broke the universe for how delicious they were. Good effort matey, A+ plus the five stars. 👊🏻👊🏻👊🏻
When I'm cooking meatloaf in the same type of loaf tin you use here, I always fill the bottom tray with water, to prevent scorching and shrinkage on a long cook, say 90 minutes and beyond.
We're two Nations, separated by a common language and cuts of meat. That looks great! Sadly i have a tough time locating, pork liver. Or sweetbreads for that matter.Great channel.
It takes my mind back to Victorian cooking. There used to be a series on British TV where the accoutrements of the day were used together with traditional ingredients. My father was Victorian and my mother trained in the same period recipes. If I could cooked as well as they did and remember the recipes, I could do my own videos. Alas,that is not to be.
I went to boarding school in Rutland in the 80s and we used to get it on Thursdays with potato salad when the cook had run out of money (she got the food money on Fridays!). We used to call it "Hase-let". Loved it then and love it now. Happy days!
When we were kids our Grand parents lived near Lincoln, when we went down there Dad would buy a full Ace-let from a butchers in the city. Always loved it, never been to Lincoln for years.
@@missvodkarma look lovely regardless of spelling or how its pronounced... Loving the suggestion to add chillies!! I'm gonna try this receipe soon. Had the sliced stuff from Tesco deli counter...was good not great but homemade will be the best I'm sure. Great video....the funs in the mixing, but I'll be missing with rubber gloves !!
Hi Scott, Never ever heard of this before, (I'm in Staffordshire), but a great film from you yet again. Well done mate and thanks for your time and effort. ATB, Geoff.
I too,love haslet....I prefer the rougher one.as u probably know,depending where u get it,haslet can differ from store to store.some seem smoother some more coarse.i prefer the coarse one and therefore,I get my haslet in asda...in a sarnie with brown sauce or tomato ketchup.brown is ,y preference.. Anyhow,I’m going to have a go at making it myself... Thankyou for this recipe and demo 👍👌 You really are a fantastic butcher/cook.
"So we've got Pork, Sage and Onion, is there a better trio?' Me: Rush "I suppose Rush are a good trio" And, just like that, you have a new subscriber...
Amazing video as always. Love seeing and hearing what its like from an actual butcher with reliable experience. When I went to culinary school butchering was my favorite class, so much to learn and aalways something to make. Although I should say that over on this side of the pond we dont normally have as much creativity. I admit ive always been curious about haggis. Have you, or will you eventually do a video on it? Love the videos, keep them coming.
Scott i made this yesterday and it was delicious , i love the video's mate keep it up im learning so much, next im going to try to make ''Brawn"" wish me luck lol!!
Brilliant video I've subbed , fuckin love haslet mate watched a few o yer videos great buddy ........ Some of the things you make the recipe's could get lost over time good that you are making a historical record of them keep up the good work
Hi Scott Decided to make the Haslet I’m a “yellow belly” which means born in Lincolnshire. I notice you say Hazlet like the Americans. In Lincolnshire a butcher would look sideways at you because after 68 years I’ve never heard it called Hazlet. It’s pronounced Hace-let just in case you get down into Gods Country hah hah Anyway Your recipient gets a 10/10 from me !!!!! So for all the peoples of the world watching, please make this and the brawn maybe some stuffed chine as well Scot ? Then you’ll be. Having the full trio of Lincolnshire and if you want really go crazy ? Pork Pie and some nice Stilton
Hi ,,just had a yummy dinner of home made meat loaf, I was looking to see if you had a resipie for your own meat loaf, I love making meat loaf, its so tasty and delishious,love your resipie👍
With all the ground meat and bread involved it seems a bit reminiscent of meatloaf to me (which is good of course). It also makes me wonder, even though it isn't a British dish have you ever tried scrapple? Our Pennsylvania Dutch are famous for it and it's really rather awesome. Finely ground meat with cornmeal etc., also done in a loaf pan, and then sliced and fried in a pan for breakfast.
Hey Scott whats the chance of you doing a vid on making pork scratchings? I Would absolutely love something like that or anything to do with homemade snack stuff, anyways keep up the good work mate! =]
Scott, is this what we in the U.S. call pork "cracklings?" My parents used to cook pork belly pieces which still had meat on them. Oh. My. God. The memories!!!
Scott. This one looks fantastic. Time to dig out the mincer parts from my kenwood me thinks. I swear I will get the wife to eat this one so long as she doesn't find out it's got liver in it. Would this same recipe work with calf liver or ox liver? You really do inspire me to cook again, seriously for the first time since catering college in the late 90's. How did the sea salt work out then?
I too love Haslet Scott! Reminds me of going to Nan's on a Saturday afternoon in the mid-80s, watching the wrestling on TV in front of a proper coal fire and eating Haslet sandwiches. The stuff from the supermarket these days is truely awful.
This is my local dish scott so it will have to be good to be as good as all the local butchers mate. By the way in Lincolnshire we pronounce it hayslit. many thanks.
I'm a Londoner, and because I spent much time in Stamford as a Teenager I have always called it 'ayslit. MY locals think I have flipped me lid.....but 'ayslit it will remain !!
Hi, I just noticed your pronunciation of haslet. What part of England are you from mate. I've always known it as (pron' 'hay slet'. I'm from Gainsborough though. I worked as a trainee pork butcher for a small family butcher. I used to love making haslet and always said I'd make some myself..... never go around to it though. Our ingredients were: Minced pork, sage, breadcrumbs, salt & pepper. Ours were the size of a small football and made about a dozen every other day.
that is a a old Danish Dish which we today call Forloren Hare, only differnce is we wrap it in bacon and serve hot with sauce and potatoes, been a typical Scandinavian dish since the vikings
I'm in Lincolnshire where this haslet is/was very popular,with Lincolnshire being a county that was invaded by the Vikings perhaps thats where we got it from,very interesting.I love it BTW
I can also see that working with some habernero chilli. It will lift the spice up quite a few notches but it will also add a fruit note that I think could be interesting. As long as you are light handed with it I think it could take the recipe somewhere different but still interesting. Do you have thoughts on that? Obviously I loved the video and the recipe. Many thanks mate, and all the best.
Scott does say during the video that you could add anything such as chilli.. As a chilli lover myself I would recommend Chipotle Chilli! or a mix to kick up the heat to taste.
used to get this for school dinners at primary school in Boston, Lincs...... served cold with a salad or something isn't there a bit more diverse offal used ? lungs, hearts etc etc or is it just livers ?
Hi Scott. I know I'm a new subscriber and thus have little right to ask for something....but. I moved to Germany about 4 years ago. They have something similar to your haslet (which I recall loving as a child) called "Leberkase" (liver cheese). It's nationwide but hails from Bavaria. It's gorgeous baked and in a crusty bread roll with sweet mustard or sliced, fried with an egg on top. Anyhow. If you can look up a recipe and try your take on it. It's an amazing meat that could go down a storm in Britain.
What about a recipie for clootie pudding , some Scottish butchers even tho it is more of a sweet than a meat dish still sell it and its awesome , the only meat product its got is suet
Don't see it enough these days, reminds me of my childhood in the lovely Midlands of England.....❤
Great to see you keeping traditional British cooking alive.... brilliant
My dad always used to buy this from the local dewhurst butchers, bloody lovely too it was. Great video Scott
Heston Bloominhell said, when meat is salted, it produces a sticky enzyme so there is no need for a binder. Weather that is just for beef, I don't know for sure, but I made Haslet today and I only used minced pork and paxo sage n onion stuffing with S&P. I got lazy, and didn't use the liver as I only had lamb liver, and left my fresh sage in the mud in the garden. I will make a great one in a day or two. I will play some Rush whilst making my next Haslet. Great recipe from you as usual.
That happy/hungry/excited feeling I get each time I receive a new video upload notification from Scott ....Priceless.
Thanks for all the goodness mate!
Makes the best sandwich ever! We buy it in balls from our local butchers, and its amazing. sweet picalilli with it is beautiful, its amazing cold but if you make this recipe, and while its still hot, thinly slice it, put it in a pitta with salad and onions it makes a great alternative to a donner kebab.
TOP SHELF ....mate another classic bought back to life.Scot you take me back to when I was a kid and dad would make these kind of recipes thanks mate..
My mother's family are all from around Spilsby in Lincolnshire, we always brought back a few "Hase-lets" along with a couple of stone of Lincolnshire sausages to take back to Yorkshire after visiting.
Great job Scott. Looks wonderful, and I love your step by step tutorial. I look forward to more great videos!
Haslet! Always my favourite school lunch sandwich! Thanks for another great video. Now to make some!
This looks amazing. I can’t wait to try it. A chill overnight sounds best if you can wait it out! Love the looks of the beetroot condiment on the side. Yum.
"I suppose Rush are a good trio." So much wisdom in this video.
Love haslet! It was one of the specialities of the local pork butchers when I was growing up in the 1960s in south-east Derbyshire. Incidentally, like the commenter below, we pronounce it 'hay-slet' (with a soft 's' sound).
Oh, and many, many thanks for your brilliant videos!
Love all your videos and recipes even if i don't have anybody here who would eat them...a gal can dream.
As usual a great video breaking the myths and proving creativity. Thank You
I have never seen Haslet (Ace-let) for many years. I come from Nottinghamshire originally and it was very popular in the 1970's as sandwich filling.
this looked superb.
in the country Indiana USA we always get hungry, this looks amazing and easy to prepare.
Lunch in the country!... !~~! run, seat, eat, run!~
Agreed. Another Indiana native here.
Delicious! Thank You Mr. Rea !
Hi Scott. Just made these yesterday mate have eaten one today very tasty. Many thanks. Sausages next week cart wait.
Thank you so very much Scott !!! I love your videos even more than television !! Keep up the great work!1
The Brawn was a good video but this one, really made me home sick. The first cold sandwich I like to have when back home in Yorkshire is Haslet, my favorite sandwich filler of all time thanks Scott, this was brilliant, can't thank you enough for these old butchers craft video's. The really good stuff like you just made is getting harder to find, but fortunately a few old style butchers still make their own. I like the Bacon and Ham loaf we can get in Canada, but its not Haslet.
Alright, for starters, this recipe is totally ninja. Perfect. I used this as the filling for pastys, and think I broke the universe for how delicious they were.
Good effort matey, A+ plus the five stars. 👊🏻👊🏻👊🏻
When I'm cooking meatloaf in the same type of loaf tin you use here, I always fill the bottom tray with water, to prevent scorching and shrinkage on a long cook, say 90 minutes and beyond.
We're two Nations, separated by a common language and cuts of meat. That looks great! Sadly i have a tough time locating, pork liver. Or sweetbreads for that matter.Great channel.
Thanks for the video Scott! You often prepare dishes that are unheard of here in Canada. This one looked amazing.
Oh, I like that. Have never heard of it and did not know what caul fat is, but looked it up.
MUCH thanks
It takes my mind back to Victorian cooking. There used to be a series on British TV where the accoutrements of the day were used together with traditional ingredients. My father was Victorian and my mother trained in the same period recipes. If I could cooked as well as they did and remember the recipes, I could do my own videos. Alas,that is not to be.
PHOOOOOAAAAARRR!!!!!! I’m going to make some! I love haslet and this has got to be better than the shop bought stuff!!!
Another great video Scott, as always you delivered, keep it up!
great stuff
we need more real world stuff like this.
in the fens (lincolnshire) we prounounce it ACE-LET
I went to boarding school in Rutland in the 80s and we used to get it on Thursdays with potato salad when the cook had run out of money (she got the food money on Fridays!). We used to call it "Hase-let". Loved it then and love it now. Happy days!
Mr Mouse similar to me in Yorkshire. We called it haze-let. My grandchildren now call it Papa’s ham!!!
When we were kids our Grand parents lived near Lincoln, when we went down there Dad would buy a full Ace-let from a butchers in the city. Always loved it, never been to Lincoln for years.
Yes it's spelled Haslet, pronounced ace-let
@@missvodkarma look lovely regardless of spelling or how its pronounced...
Loving the suggestion to add chillies!!
I'm gonna try this receipe soon. Had the sliced stuff from Tesco deli counter...was good not great but homemade will be the best I'm sure.
Great video....the funs in the mixing, but I'll be missing with rubber gloves !!
Yum. That looks so good.
Another great video Scott,,,,keep them coming!
love Haslet and there is not many who sell it but might have ago at making my own
Hi Scott, Never ever heard of this before, (I'm in Staffordshire), but a great film from you yet again. Well done mate and thanks for your time and effort. ATB, Geoff.
I'm from Lincolnshire ,when I visit my relatives in Staffordshire they always ask me to take them a ton of sausages and some haslet 😃😄
I too,love haslet....I prefer the rougher one.as u probably know,depending where u get it,haslet can differ from store to store.some seem smoother some more coarse.i prefer the coarse one and therefore,I get my haslet in asda...in a sarnie with brown sauce or tomato ketchup.brown is ,y preference..
Anyhow,I’m going to have a go at making it myself...
Thankyou for this recipe and demo 👍👌
You really are a fantastic butcher/cook.
Great video Scott. Thanks
"So we've got Pork, Sage and Onion, is there a better trio?'
Me: Rush
"I suppose Rush are a good trio"
And, just like that, you have a new subscriber...
a trick: you can watch movies on Flixzone. Me and my gf have been using it for watching loads of movies these days.
@Alijah Adonis Yea, I've been watching on Flixzone} for months myself :D
This is definately on my "To Make...." list alongside the sausages.... Thank you Scot :)
dud i am gonna try this you have become one of my favorite cooking channels GOD BLESS,
Amazing video as always. Love seeing and hearing what its like from an actual butcher with reliable experience. When I went to culinary school butchering was my favorite class, so much to learn and aalways something to make. Although I should say that over on this side of the pond we dont normally have as much creativity. I admit ive always been curious about haggis. Have you, or will you eventually do a video on it? Love the videos, keep them coming.
another one for me scott lol,you really are a star.ty will try this one aswell
I wish our trade focused more on this kind of stuff or maybe being a butchers different in Canada
First class as always Scott - keep it up.
Thanks Scott, Memories of my Aunt Emms in Boston always a treat I looked forward too. I am going to have to make that tomorrow.
That really looks great. Good video
Scott i made this yesterday and it was delicious , i love the video's mate keep it up im learning so much, next im going to try to make ''Brawn"" wish me luck lol!!
Awesome man, thanks for sharing this. I learn so much watching your videos. Is that your beetroot chutney there at the end....?
Brilliant video I've subbed , fuckin love haslet mate watched a few o yer videos great buddy ........ Some of the things you make the recipe's could get lost over time good that you are making a historical record of them keep up the good work
Amazing! Tell me Scott: Are you always hungry when you do these vids?
Hi Scott
Decided to make the Haslet
I’m a “yellow belly” which means born in Lincolnshire.
I notice you say Hazlet like the Americans. In Lincolnshire a butcher would look sideways at you because after 68 years I’ve never heard it called Hazlet.
It’s pronounced Hace-let just in case you get down into Gods Country hah hah
Anyway
Your recipient gets a 10/10 from me !!!!!
So for all the peoples of the world watching, please make this and the brawn maybe some stuffed chine as well Scot ? Then you’ll be. Having the full trio of Lincolnshire and if you want really go crazy ? Pork Pie and some nice Stilton
Can you use any other kind of liver? Great video. My mouth is watering
I am still looking and thank you very much. Our Mexican market is a bit pitiful but I'll check. Take care:)
You certainly have a good appetite! There's hardly any left!
another classic video thanks mate
Hi ,,just had a yummy dinner of home made meat loaf, I was looking to see if you had a resipie for your own meat loaf, I love making meat loaf, its so tasty and delishious,love your resipie👍
Scot have you ever done a fore quarter of beef I would be very interested in seeing you do one
Fantastic! Do you have a video showing how to make the beet root chutney?
This would make a great different stuffing at Christmas.
Scott,
Looks tasty. Have you done a chutney video or have a recipe? Thank you for the education.
With all the ground meat and bread involved it seems a bit reminiscent of meatloaf to me (which is good of course). It also makes me wonder, even though it isn't a British dish have you ever tried scrapple? Our Pennsylvania Dutch are famous for it and it's really rather awesome. Finely ground meat with cornmeal etc., also done in a loaf pan, and then sliced and fried in a pan for breakfast.
Hey Scott whats the chance of you doing a vid on making pork scratchings? I Would absolutely love something like that or anything to do with homemade snack stuff, anyways keep up the good work mate! =]
I agree it's always been some kind of weird porky voodoo that we need a good recipe to share.
Rob Brown
innit its still interesting to watch but most of us don't have mincers or a whole pig carcass ready to go lol
Gabe En
yes i would love to see pork scratchings being made
gabe all you need is the pork rind, deep fry at 160 / 180 for around 20/25 mins or until they float salt when warm and enjoy with the tipple you want.
Scott, is this what we in the U.S. call pork "cracklings?" My parents used to cook pork belly pieces which still had meat on them. Oh. My. God. The memories!!!
Scott. This one looks fantastic. Time to dig out the mincer parts from my kenwood me thinks. I swear I will get the wife to eat this one so long as she doesn't find out it's got liver in it. Would this same recipe work with calf liver or ox liver? You really do inspire me to cook again, seriously for the first time since catering college in the late 90's.
How did the sea salt work out then?
I too love Haslet Scott!
Reminds me of going to Nan's on a Saturday afternoon in the mid-80s, watching the wrestling on TV in front of a proper coal fire and eating Haslet sandwiches. The stuff from the supermarket these days is truely awful.
This is my local dish scott so it will have to be good to be as good as all the local butchers mate. By the way in Lincolnshire we pronounce it hayslit. many thanks.
TheBill9999 yea. That was annoying me hearing him pronounce it the way he does 😂
I'm a Londoner, and because I spent much time in Stamford as a Teenager I have always called it 'ayslit. MY locals think I have flipped me lid.....but 'ayslit it will remain !!
I've had full blown arguments with my dad about it's pronunciation, and I'm so happy that they way I pronounce it is the correct way.
Never had this before. I must try it :)
Scott, for how long will home-made haslet or brawn be kept fresh in the fridge? Can they be frozen?
Thanks, you did it again.
I just watched this from start to end
Another great video. What make of mincer do you use? I only have a hand mincer at the moment and it is a bit of a pain making sausages etc!
him Jim. it's by Andrew James. a great bit of kit . check it out on amazon mate.if you need any help just ask . cheers. scott
Thank you sir!
Hi, I just noticed your pronunciation of haslet. What part of England are you from mate. I've always known it as (pron' 'hay slet'. I'm from Gainsborough though. I worked as a trainee pork butcher for a small family butcher. I used to love making haslet and always said I'd make some myself..... never go around to it though. Our ingredients were: Minced pork, sage, breadcrumbs, salt & pepper. Ours were the size of a small football and made about a dozen every other day.
+Timetraveller2208 I believe that he's from Worcester :)
What kind of mincer is this? Where can I get one? 🤩
Dont know if you are aware of it but Lincolnshires best Pork dish is stuffed chine , no one outside Lincolnshire ever seems to of heard of it
Rush is a great trio!
So is The Jam...
Going to try this, looks kinda like our liver wurst 👍🎅🏻
I love haze-let. I've never heard of has-let.
In Lincolnshire (where it came from) it's pronounced ace-lut. But regardless of your accent it's Haslet.
Hi scott
Having a bit of a problem finding pigs lived will any do or
Is there a problem with cross contamination.great view love
The sausage ones. Edd
Hi Scott, do you know if it is possible to make this without the bread? Or would it just fall apart?
I'll give it a go
Hey Scott, could you patty this and fry it up? Just a thought.
that is a a old Danish Dish which we today call Forloren Hare, only differnce is we wrap it in bacon and serve hot with sauce and potatoes, been a typical Scandinavian dish since the vikings
I'm in Lincolnshire where this haslet is/was very popular,with Lincolnshire being a county that was invaded by the Vikings perhaps thats where we got it from,very interesting.I love it BTW
Do you have to use milk in the bread? I’d like to make this but we have a lactose intolerant family member.
waiting for the chitlings video hehe, my dads fav
I can also see that working with some habernero chilli. It will lift the spice up quite a few notches but it will also add a fruit note that I think could be interesting. As long as you are light handed with it I think it could take the recipe somewhere different but still interesting. Do you have thoughts on that? Obviously I loved the video and the recipe. Many thanks mate, and all the best.
Scott does say during the video that you could add anything such as chilli.. As a chilli lover myself I would recommend Chipotle Chilli! or a mix to kick up the heat to taste.
Love a bit of Azlit
used to get this for school dinners at primary school in Boston, Lincs...... served cold with a salad or something
isn't there a bit more diverse offal used ? lungs, hearts etc etc or is it just livers ?
looks like a nice rolex
Never heard of this before
Hi good stuff what is the name of that Minster I'm trying to buy one
Hi Scott. I know I'm a new subscriber and thus have little right to ask for something....but. I moved to Germany about 4 years ago. They have something similar to your haslet (which I recall loving as a child) called "Leberkase" (liver cheese). It's nationwide but hails from Bavaria. It's gorgeous baked and in a crusty bread roll with sweet mustard or sliced, fried with an egg on top. Anyhow. If you can look up a recipe and try your take on it. It's an amazing meat that could go down a storm in Britain.
Have you not got a wooden spoon or other utensil?
I would bet a little apple chopped into the mix would be a treat too
scott would you mined getting the name & number for your grinder thanks odeen
Just wondering- how common is it to use organs and the like in British cooking?
damm that looks tasty
You beauty!
Pronounced acelet.
Pronounced hace let
One hint, I put the bread through the mincer after the meat - it makes cleaning up the mincer a little easier...
( my mincer is a bit rubbish, so putting bread through it makes sure no meat is left behind,)
What about a recipie for clootie pudding , some Scottish butchers even tho it is more of a sweet than a meat dish still sell it and its awesome , the only meat product its got is suet