Venison and pork haslet (uncooked)

Venison & Pork Aslet - Approx. 600g

A proper old fashioned recipe that’s almost disappeared nowadays.

Pronounced “aslet” in Lincolnshire, this traditional bake sits somewhere between sausage meat, meat loaf and coarse country pâté.

Ours is hand formed using Highland venison sausage meat blended with traditional Lincolnshire seasoned pork sausage meat, creating a rich savoury bake packed with sage, pepper and warming spice.

Great summer food. Fresh from the oven with salad and buttery new potatoes, then cooled and sliced for thick sandwiches the next day, or fried for breakfast.

To cook, thaw fully and bake on a tray at 160°C for approximately 60–75 minutes until piping hot throughout and crisp on the outside.

Rustic food done properly, the kind that deserves to make a comeback.

Approx. 600g. Frozen fresh for quality.