Italian Sausage Terrine Recipe
(30 1/4″ slices or sliced 1/2″ thick as entree)
1 lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped
1/2 lb. sliced bacon
In a large skillet cook sausage, stirring until brown. drain above paper towel and set aside in a bowl.
In a blender combine the remaining ingredients except the meat, for 45 sec. Stir in the sausage.
Preheat oven to 350 degrees. Path bread pan with heavy foil, let 3 “hang over the sides. Place the meat slices crosswise at the bottom and up the sides, letting slices overhang pan. Pour sausage mixture; folding the meat on top. Place the bread pan in the shallow pan; pour 1 “hot water into a shallow pan. Bake 1-1 / 2 hours.
Remove the bread pan from the water, fold the foil over the top. Place may be severe the terrine to weight down. Press firmly 2 minutes. cool by weight until firm, about 6 hours.
To remove the terrine, loosen the foil from the sides of the pan, hold the ends frustrate, and lift it out. Cut into pieces.