Easy Pork Sausage And Orange Terrine Recipes

PORK SAUSAGE TERRINE

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.

PORK TENDERLOIN WITH ORANGE AND SAGE

Steps:

• Preheat the oven to 400°F
• Heat the oil in a large frying pan and brown the pork on all sides. Place in a baking dish and roast in the oven for 20-25 minutes, depending on the thickness of the meat.
• While the pork is roasting, to the unwashed frying pan, add the sherry and stock and bring to the boil until reduced by about one quarter. Add the orange juice and rind and redcurrant preserves and simmer gently until dissolved. Taste for seasoning and add salt and pepper and finally the sage. The sauce should be thin and slightly syrupy.
• When the pork is done, allow to rest for 10 minutes before slicing into medallions.
• Serve.

GREEK PORK SAUSAGE WITH ORANGE PEEL (LOUKANIKA)

Steps:

• Combine pork shoulder, fat back, and remaining ingredients, except casings, in a bowl and mix thoroughly. Cover and refrigerate several hours.
• Rinse casings thoroughly in lukewarm water. Tie one end of a casing and stuff by pushing meat through a funnel inserted in the untied end; tie other end. Continue until all the meat and casings have been used.
• Poach sausages in boiling water for 1 hour. Cool. Cut into slices and fry in a skillet until browned.
• Note: If desired, omit casing, form sausage into patties, and fry until cooked.
• Culinary Arts Institute Greek Cookbook.