Italian Sausage Terrine Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Bulk mild Italian sausage,
1 lbs: Chicken livers,
1 medium: Onion, chopped
1/4 cup: All-purpose flour,
1/4 cup: Brandy,
1 tsp: Salt,
1/4 tsp: Ground allspice,
1/4 tsp: Ground nutmeg,
1/4 tsp: Ground cloves,
1/4 tsp: Pepper,
2 Cloves: garlic, chopped
3: Eggs,
1/2 lbs: Bacon, about 10 slices
Directions:
Cook and stir sausage until brown; drain and reserve. Place remaining
ingredients except bacon in blender container. Cover and blend on high
speed until smooth, about 45 seconds; stir into sausage.
Line loaf pan, 9 x 5 x 3 inches, with heavy-duty aluminum foil,
leavirlg about 3 icches overhanging sides. Place bacon slices
crosswise across bottom and up sides of pan, letting slices overhang
edges of pan. Pour sausage mixture into pan; fold bacon over top.
Place loaf pan in shallow pan; pour very hot water (1 inch) into
shallow pan. Bake uncovered in 350F oven 1
1/2 hours.
Remove loaf pan from hot water; fold foil over top. Place weight on
terrine. (An unopened 46-ounce juice can makes a good weight.) Press
down firmly 2 minutes. Leave weight on terrine; refrigerate until
firm, about
6 hours.
To remove terrine, loosen foil from sides of pan and, grasp- ing ends
of foil, lift out; remove foil. Cut terrine into 1/4-inch slices.
Serve with thinly sliced bread if desired. 30 servings; 105 calories
per serving.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp
ingredients except bacon in blender container. Cover and blend on high
speed until smooth, about 45 seconds; stir into sausage.
Line loaf pan, 9 x 5 x 3 inches, with heavy-duty aluminum foil,
leavirlg about 3 icches overhanging sides. Place bacon slices
crosswise across bottom and up sides of pan, letting slices overhang
edges of pan. Pour sausage mixture into pan; fold bacon over top.
Place loaf pan in shallow pan; pour very hot water (1 inch) into
shallow pan. Bake uncovered in 350F oven 1
1/2 hours.
Remove loaf pan from hot water; fold foil over top. Place weight on
terrine. (An unopened 46-ounce juice can makes a good weight.) Press
down firmly 2 minutes. Leave weight on terrine; refrigerate until
firm, about
6 hours.
To remove terrine, loosen foil from sides of pan and, grasp- ing ends
of foil, lift out; remove foil. Cut terrine into 1/4-inch slices.
Serve with thinly sliced bread if desired. 30 servings; 105 calories
per serving.
Source: Betty Crockers Cookbook, 6th Edition
Source from luhu.jp