Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine (Gluten Free)

Meatloaf or Terrine? An Easy Recipe for a Pork Sausage and Orange Terrine

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine

Meatloaf or Terrine?

An Easy Recipe for Pork Sausage and Orange Terrine

(Gluten Free)

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine

Cue a busy day, I am still suffering from post-travel fatigue and lethargy, suitcases are abandoned with the contents spewing out like a collapsed circus tent…..train tickets and passports set the kitchen table and “travel snacks” adorn several areas of the kitchen surfaces, it’s a mess and I haven’t got time to worry about it all! It’s always like this the day after I get home having lived out of a suitcase for a couple of weeks, and I always say I will be organised and get everything unpacked and put away straight away, but there are a myriad of other priorities, such as writing my blog post, putting the perishable food away, checking several hundred emails and the snail mail post, that has built up a bit in my absence. Then there is the thorny issue of FOOD – what shall we eat today, a frozen “emergency” ready meal, cheese and crackers, cereal(!) or maybe some lush ready-cooked terrine, made JUST before I left and cleverly defrosted overnight for an easy meal today, served with crusty bread (frozen) and assorted pickles and chutneys (already made and in the pantry). So, that dear readers is what is on the blog as well as the menu today, Pork Sausage and Orange Terrine  served with home-made Beetroot and Walnut Bread Rolls (minus the beetroot), cornichons, sweet dill pickles, salad and an assortment of home-made chutneys…….Spiced Quince & Cranberry ChutneyApple, Fig and Pear Chutney with Cardamom and Apricot & Orange Chutney.

Apricot & Orange Chutney

Apricot & Orange Chutney

Today’s recipe is such a winner, it’s easy to make and uses everyday ingredients, with the exception of the Armagnac brandy maybe! It’s made with sausages, egg, fresh herbs and an orange and is Gluten Free too, if you use gluten-free sausages as  I did – I used a packet of SUPERB Heck Pork Sausages, which I had popped in the freezer from just before Christmas. I used a packet of Heck THE FAMILY FAVOURITE sausages, which are gluten-free, have 85% of lean pork and are lightly seasoned with spices. This terrine is not unlike a sausage meatloaf and can be served as a sandwich filling too. Heck sausages are a family run business, the Keebles are a family of sausage makers as well as farmers and I LOVE their sausages, they are meaty with a lovely texture and imaginative seasoning’s.

Heck Sausages: THE FAMILY FAVOURITE

Heck Sausages: THE FAMILY FAVOURITE

But back to my recipe for Pork Sausage and Orange Terrine  - this is another adapted recipe from my friend Zuri, who is South African; I have been making a lot of her recipes lately, and regular readers may remember her recipe for Zuri’s South African Picnic Bread, that I made a few weeks ago. Again, I adapted her original recipe and added my own twist on things, but the recipe ideas is hers and I thank her for the inspiration, as well as the fact that I made it and froze the leftovers, which have been a boon today, “post travelling day +1″! I hope you try this recipe, it is perfect for snacks, picnics, packed lunches, light suppers, light lunches, as a  starter, late-night snacks and sandwiches! That’s it for today – watch out for some NEW recipes and reviews coming soon, as well as some exciting news! Karen 

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine (Gluten Free)

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine (Gluten Free)

Easy Pork Sausage and Orange Terrine

Serves 12 slices
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Allergy Egg
Meal type Appetizer, Lunch, Salad, Snack, Starter
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author Zuretha Roos - adapted by Karen S Burns-Booth
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.

Ingredients

  • 450g high quality and high meat content pork sausages (I used Heck pork sausages, skinned)
  • 1 large free-range egg
  • 1 onion, peeled and finely diced
  • 2 cloves garlic, peeled and finely minced
  • 1 tablespoon fresh, roughly chopped sage and rosemary leaves (or 1/2 teaspoon of each dried)
  • 1 tablespoon Armagnac brandy
  • grated zest of 1 orange
  • 12 rashers of smoked streaky bacon (about 125 to 150g)
  • salt and pepper to taste

Note

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.  Recipe adapted from the original here by my friend Zurie: Pork Sausage Terrine

Directions

Step 1 NOTE: Make this dish the day before, or even 2 days before you want to serve it: it improves on standing.

Step 2 Pre-heat oven to 180C/350F/Gas 4.
Step 3 Put the pork sausage meat in a bowl, then add the rest of the ingredients except the bacon. Mix well.
Step 4 Using a medium bread tin or terrine, grease lightly, then line it with the rashers of streaky bacon.
Step 5 Spoon in the pork sausage meat mixture, pressing in lightly, and smooth with the back of a spoon.
Step 6 Fold over any excess streaky bacon rashers over the top of the terrine.
Step 7 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)
Step 8 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)
Step 9 To serve, un-mould and garnish to taste, serve with mustard, pickles, chutney, salad leaves, crusty bread and tomatoes.
Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine (Gluten Free)

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine (Gluten Free)

I’m entering this into Cooking with Herbs, as it has sage and rosemary in it!

February Cooking with Herbs

Happy Chinese New Year: Cooking with Herbs Challenge for February 2014

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine (Gluten Free)

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine (Gluten Free)

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine (Gluten Free)

Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine (Gluten Free)

Disclaimer: I received some Heck sausages for review and I was not paid for this post – all opinions are my own. Karen S Burns-Booth

Comments

  1. says

    This looks like my perfect lunch and a great dish to share with friends too. A terrine like this always looks so impressive. I know I would keep going back for more. All those chutneys and pickles sound wonderful too!

  2. says

    I would love to defrost something like this from my freezer! We usually end up at the chippy when we get back from trips away. I can’t bear the laundry pile when I get home, I need a week to get over a holiday I reckon.

  3. says

    What a lovely feast to pull together on a busy day! The terrine sounds remarkably easy and few ingredients for such an impressive look, gorgeous in fact. Sounds like you’ve had a very busy couple of weeks here there and everywhere so hopefully you can a little relax time now. Hope the weather’s kinder than here in the UK for you?

    • says

      It’s AWFUL weather here Louisa, the same as the UK – driving rain and gale force winds……..Thanks for your lovely comments too! Karen

    • says

      Thanks for stopping by to comment Choclette, I know the “meaty” bit won’t be your cup of tea, but I can serve bread, chutney and cheese for you! :-)

  4. says

    You say you’re disorganised and yet you already have the food prepared! I LOVE terrine, especially with chutney (even more if that’s also homemade!)

    I cooked my terrine in a bain-marie last time, looks like your method’s a bit easier
    :)

  5. Catherine says

    Hi Karen As it is summer here in Australia I made this terrine for lunch paced on a platter with other cold meats, pickled vegies and salad leaves. It was delicious and my new go to recipe for terrine as it’s so easy.

  6. says

    How fantastic Karen. I love terrines, and this one looks like a real winner. As you know, I also really love chutneys of all kinds. Yours are great, and a great match. I also have plum and rhubarb chutneys I think will work well with this. I know this will feature in a picnic or two I will be having this summer

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