Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Haslet
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- #30051
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
8 ounces stale white bread, cubed
milk or water for soaking
2 pounds lean pork, coarsely minced
1 medium onion, peeled and chopped
1 teaspoon fresh chopped sage
salt and black pepper
directions
Soak the bread in sufficient milk or water to cover and, when soft, squeeze out the excess moisture. Set the oven to 375 degrees F.
Mix together the bread, pork, onion, sage and seasoning. Put through a fine mincer. Lightly grease a 2 1/4 to 3 lb. loaf tin. Put the mixture into the tin and press down firmly and evenly.
Bake for 1 1/4 to 2 hours, covering the top with kitchen foil if it browns too quickly. Allow to cool slightly in the tin, then turn out and allow to cool completely.
Serve cold, sliced, with salad and boiled potatoes.
added by
melorama
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
February 14, 2014
Iliked it and so did my family will be making it again and thanks for the recipe