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.
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
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
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.
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