ITALIAN SAUSAGE TERRINE

Categories: Appetizers
Yield: 30 servings

1 lb Bulk mild Italian sausage
1 lb Chicken livers
1 md Onion, chopped
1/4 c All-purpose flour
1/4 c Brandy
1 ts Salt
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Pepper
2 Cloves garlic, chopped
3 Eggs
1/2 lb Bacon (about 10 slices)

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 Crocker’s Cookbook, 6th Edition

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