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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Allicurd Midkiff
[email protected]This is the best pork sausage terrine I've ever had.
John Field
[email protected]I've made this terrine several times and it's always a crowd-pleaser.
Noe Duncan Ceinaturaga
[email protected]This terrine is a great way to use up leftover sausage.
Western Boy
[email protected]I'm not a big fan of pork, but I really enjoyed this terrine.
Vanessa Princewill
[email protected]This terrine is a bit time-consuming to make, but it's worth the effort.
Vicent Serushago
[email protected]I added some chopped sun-dried tomatoes to the terrine and it gave it a nice pop of flavor.
David Tibulasi
[email protected]I used a different type of sausage than the recipe called for and it still turned out great.
Omobamidele Sunday Mayokun
[email protected]This terrine is a great make-ahead dish. I made it the day before my party and it was even better the next day.
Hari Sane
[email protected]I made this terrine for a potluck and it was a huge success. Everyone loved it!
Mirza Pro
[email protected]This was my first time making a terrine and it was surprisingly easy. The terrine was delicious and I'm so glad I tried it.
MD Sorif
[email protected]I followed the recipe exactly and the terrine turned out perfectly. It was moist and flavorful, and the pistachios added a nice crunch.
Zachary Gipson
[email protected]This pork sausage terrine was a hit at my dinner party! The flavors were amazing and the presentation was beautiful. I will definitely be making this again.