PORK SAUSAGE TERRINE
Don't be put off by "terrine" in the title: this is a very easy dish, which might make people think you've gone to a lot of trouble! I am not sure how long this takes to make as I have never bothered to time it.
Provided by Zurie
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: Do the dish the day before, or even 2 days before: it improves on standing.
- For this, use the brand of pork sausages you like best -- a good quality. The real British breakfast sausage is what you want.
- Put oven on 350 deg F/180 deg Celsius.
- Put the pork sausage meat in a bowl, then add the rest of the ingredients except the bacon. Mix well.
- Using a medium bread tin or terrine, grease lightly, then line it with the bacon (the streaky type are the strips with a fair amount of fat marbling, more so than shoulder bacon).
- Spoon in the meat mixture, pressing in lightly, and smooth with the back of a spoon.
- If there are any flaps of bacon visible, fold over the terrine.
- Bake for 1 hour plus, until slightly risen and firm. Let it cool to warm. Don't pour off fats and liquid now, as much will be reabsorbed into the terrine. You can discard extra fat when you unmold it later.
- (You could also bake it more carefully, by putting the terrine in a larger dish, and filling the larger dish with hot water, to come halfway up the terrine).
- Using a cleaned clay brick, wrap it in 2 thicknesses of foil and put on the terrine to weigh it down. When cold, keep in fridge overnight.
- To serve, unmold and garnish to taste, and serve with mustard or sauce of your choice. Can be heated in the oven, and served with veggies and a carb, for the main meal.
Nutrition Facts : Calories 558.9, Fat 48.8, SaturatedFat 16.2, Cholesterol 169.3, Sodium 1060.8, Carbohydrate 2.8, Fiber 0.5, Sugar 0.8, Protein 23.9
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Philip Simmons
[email protected]I can't wait to try this recipe!
Emran Mm
[email protected]This recipe is a great starting point for creating your own variations of terrine.
Don Donking
[email protected]I've made this terrine several times and it's always a crowd-pleaser.
Md Rasel Khan
[email protected]The terrine was a bit too salty for my taste.
malcolm mifsud
[email protected]I made this terrine for a picnic and it was the perfect finger food.
Habibullah Samani
[email protected]This recipe is a great way to use up leftover pork sausage.
Lubega Fred
[email protected]I substituted ground beef for the pork sausage and it was still delicious.
DjMario Garcia
[email protected]I followed the recipe exactly and it turned out perfectly! The terrine was moist and flavorful.
tanveer alam
[email protected]The terrine was a bit dry for my taste, but overall it was a good recipe.
Ma7dia
[email protected]This pork sausage terrine was a hit at my dinner party! It was easy to make and had a delicious flavor. I would definitely recommend this recipe.