EASY PORK SAUSAGE AND ORANGE TERRINE
A delightfully easy and elegant terrine which is almost like a meat loaf, but has the added luxury ingredients of Armagnac brandy, fresh sage, fresh rosemary and orange zest; this terrine is delectable when served with crusty bread and assorted pickles for a light lunch of a dinner party starter.
Categories Appetizer, Lunch, Salad, Snack, Starter
Time 1h30m
Yield 12 slices
Number Of Ingredients 9
Steps:
- NOTE: Make this dish the day before, or even 2 days before you want to serve it: it improves on standing.
- Pre-heat oven to 180C/350F/Gas 4.
- 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 rashers of streaky bacon.
- Spoon in the pork sausage meat mixture, pressing in lightly, and smooth with the back of a spoon.
- Fold over any excess streaky bacon rashers over the top of the terrine.
- Bake for 1 hour, or 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 un-mould it later)
- Using a cleaned clay brick, wrap it in 2 thickness's of foil and put on the terrine to weigh it down. When cold, keep in fridge overnight. (You can also use kitchen weights or a large, heavy tin)
- To serve, un-mould and garnish to taste, serve with mustard, pickles, chutney, salad leaves, crusty bread and tomatoes.
COUNTRY TERRINE
Categories Chicken Pork Poultry Appetizer Bake Marinate Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 to 14 servings
Number Of Ingredients 20
Steps:
- Assemble and marinate terrine:
- Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.
- While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.
- Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.
- Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.
- Bake terrine:
- Put oven rack in middle position and preheat oven to 325°F.
- Discard plastic wrap and cover terrine tightly with a double layer of foil.
- Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.
- Weight terrine:
- Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.
- To serve:
- Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.
More about "pork sausage terrine recipes"
EASY PORK SAUSAGE AND ORANGE TERRINE - LAVENDER AND …
From lavenderandlovage.com
Servings 12Category Appetizer , Lunch , Salad , Snack , StarterCook Time 1 hourTotal Time 1 hr 30 mins
10 BEST PORK TERRINE RECIPES | YUMMLY
From yummly.com
WEIßWüRSTE (BAVARIAN VEAL AND PORK SAUSAGE) RECIPE - EAT SMARTER …
From eatsmarter.com
10 BEST GROUND PORK SAUSAGE RECIPES | YUMMLY
From yummly.com
PORK BELLY AND CHORIZO CASSOULET TERRINE RECIPE
From greatbritishchefs.com
PORK, PISTACHIO & APRICOT TERRINE RECIPE FROM JAMES MARTIN'S
From cooked.com.au
PORK TERRINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THIS "BRAWN RECIPE" IS MADE FROM PORK TROTTERS, HOCK (EISBEIN) AND …
From pinterest.ca
PORK SAUSAGE AND CHICKEN TERRINE | RECIPE | CHICKEN TERRINE, PORK, …
From pinterest.com
PORK STARTER | PORK TERRINE RECIPE - AMATEUR CHEF
From amateurchef.co.uk
PORK TERRINE - JOHNSTON'S
From johnstons.ca
PORK TERRINE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
TERRINE: ALL YOU NEED TO KNOW ABOUT THIS FRENCH DELICACY
From recipes.net
CHICKEN IN SAUSAGE TERRINE | VINTAGE RECIPE CARDS
From vintagerecipecards.com
PORK SAUSAGE RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: TERRINE OF PORK KNUCKLE STEP BY STEP WITH PICTURES
From handy.recipes
PORK AND LEEK SAUSAGE RECIPE - THERESCIPES.INFO
From therecipes.info
24 PORK SAUSAGE RECIPES YOU (PROBABLY) HAVEN’T TRIED YET
From tasteofhome.com
PORK, CHORIZO AND PINK PEPPERCORN TERRINE RECIPE - NEW IDEA FOOD
From newideafood.com.au
PORK & BLACK PUDDING TERRINE RECIPE - GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
CLASSIC PORK TERRINE RECIPE | EAT SMARTER USA
From eatsmarter.com
HOMEMADE PORK BREAKFAST SAUSAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
TERRINE OF CHICKEN, PORK AND SAUSAGE MEAT PâTé - JUST JULIE
From julieolive.co.uk
PORK SAUSAGE AND CHICKEN TERRINE - FOOD24
From food24.com
MEATLOAF OR TERRINE? AN EASY RECIPE FOR PORK SAUSAGE AND …
From womencatalog.net
PORK TERRINE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PORK & PISTACHIO TERRINE SAUSAGE ROLL @ NOT QUITE NIGELLA
From notquitenigella.com
11 TERRINE RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PORK SAUSAGE TERRINE RECIPE - FOOD.COM | RECIPE | RECIPES, TERRINE ...
From pinterest.nz
ITALIAN SAUSAGE TERRINE RECIPE - YOUTUBE
From youtube.com
CHICKEN AND PORK TERRINE - GOOD HOUSEKEEPING
From goodhousekeeping.com
PORK SAUSAGE TERRINE RECIPE - FOOD.COM
From pinterest.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
DUCK AND PORK TERRINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGETABLE TERRINE RECIPE - THERESCIPES.INFO
From therecipes.info
PERFECT PORK TERRINE | RECIPES | CHRISTMAS WITH KATIE
From christmaswithkatie.com
PORK & PISTACHIO TERRINE RECIPE - FOOD NEWS
From foodnewsnews.com
TERRINE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLUEBERRY PORK SAUSAGE - THERESCIPES.INFO - THERECIPES
From therecipes.info
PORK AND PISTACHIO TERRINE RECIPE WITH APRICOT - OLIVEMAGAZINE
From olivemagazine.com
CHICKEN AND SAUSAGEMEAT TERRINE RECIPE / RIVERFORD
From riverford.co.uk
EASY PORK & VEAL TERRINE RECIPE - BELLY RUMBLES
From bellyrumbles.com
35 HEAD CHEESE IDEAS | HEAD CHEESE, TERRINE RECIPE, PORK RECIPES
From pinterest.ca
PORK & HAM TERRINE - MANITOBA PORK
From manitobapork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #very-low-carbs #south-african #lunch #main-dish #pork #african #potluck #kid-friendly #picnic #dietary #low-carb #low-in-something #meat #to-go #4-hours-or-less
You'll also love