GingerCat Posted October 5, 2020 Report Share Posted October 5, 2020 a little while back I minced up some pigeon breast with pork shoulder (belly works too) in a 50/50 mix. My intention was to make burgers but there's only so many you can eat. With about 20lbs of the pigeon/pork mince still in the freezer I decided to make a haslet. Usual recipe with nothing special added. Baked for 2hrs at 200.c. worked a treat and will be doing it again for sure. If you have a mincer its another worthwhile endeavour. Quote Link to comment Share on other sites More sharing options...
old'un Posted October 5, 2020 Report Share Posted October 5, 2020 What’s in the “nothing special” Quote Link to comment Share on other sites More sharing options...
Smokersmith Posted October 5, 2020 Report Share Posted October 5, 2020 Sounds like it might be worth a go with duck too .... Quote Link to comment Share on other sites More sharing options...
GingerCat Posted October 5, 2020 Author Report Share Posted October 5, 2020 47 minutes ago, old'un said: What’s in the “nothing special” Usual haslet sage, pepper, onion mixed spice chilli pepper etc etc. 19 minutes ago, Smokersmith said: Sounds like it might be worth a go with duck too .... I think that would work but you'd need the pork or it would be too dry. Quote Link to comment Share on other sites More sharing options...
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