100 g (4 oz) onions, skinned and finely chopped
225 g (8 oz) cooking apple, peeled, cored and finely chopped
450 g (1 lb) minced lean belly pork
100 g (4 oz) fresh white breadcrumbs
2 eggs, beaten
2.5 ml (1/2 tsp) dried sage
salt and freshly ground black pepper
butter or margarine
chopped parsley or snipped chives
225 g (8 oz) cooking apple, peeled, cored and finely chopped
450 g (1 lb) minced lean belly pork
100 g (4 oz) fresh white breadcrumbs
2 eggs, beaten
2.5 ml (1/2 tsp) dried sage
salt and freshly ground black pepper
butter or margarine
chopped parsley or snipped chives
method
1. Combine the onion and apple with the pork, breadcrumbs, eggs, sage and seasonings, mixing well.
2. Thoroughly grease a 1.1 litre (2 pint) loaf tin or a round souffle dish. Base-line with greaseproof paper and grease the paper. Turn the pork mixture into it.
3. Cover with greased foil and put into a steamer over boiling water. Cover and steam for about 1 1/2 hours. Turn out, slice and serve with the juices spooned over. Garnish with parsley or chives.
2. Thoroughly grease a 1.1 litre (2 pint) loaf tin or a round souffle dish. Base-line with greaseproof paper and grease the paper. Turn the pork mixture into it.
3. Cover with greased foil and put into a steamer over boiling water. Cover and steam for about 1 1/2 hours. Turn out, slice and serve with the juices spooned over. Garnish with parsley or chives.
serving amount
serves 4 - 6
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