Recipe by Zurie
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.
Top Review by French Tart
Quite simply divine and SOOO simple to make with ingredients that most people will have to hand. I AM giving this a 5 star rating Zuri for several reasons, as follows: Taste! It was delectable, and the taste was amazingly complex given that it was made with a packet to sausages! I had to tweak the recipe as there was only the 2 of us, so I cut the ingredients back by half-ish and used 450g of sausages, and I also used some Calvados as the required brandy element. I used one large free-range egg courtesy of my chickens and my own home-grown fresh rosemary as well as some fresh sage. I used 1 small onion and the grated zest of 1 orange.....it all worked perfectly and we were rewarded with a moist and tasty meatloaf type terrine. Ease - this was a simple recipe to make and is perfect for simple suppers or light lunches and finally, the ingredients were simple and inexpensive, which makes it a winner in my book. I served this with walnut bread rolls, masses of fresh salad and some dill pickles for a most satisfying lunch. Made for your Cook-a-Thon in memory of your beloved Gideon and saved for the future, such as picnics and simple summer dining. Tartelette/Karen xxx
- 1 1⁄2 lbs pork sausages, skins removed (750 g)
- 2 eggs, beaten
- 1 onion, finely chopped
- 2 garlic cloves, chopped and crushed
- 1 teaspoon dried rosemary (1 Tblsp fresh)
- 1 tablespoon brandy (or use bourbon, whisky, cognac, rum, or orange juice)
- 1 tablespoon grated orange zest
- 8 ounces bacon, rindless, streaky (250 g)
Directions See How It's Made
- 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.