Yield: 30 Servings
Measure | Ingredient |
---|---|
1 pounds | Bulk mild Italian sausage |
1 pounds | Chicken livers |
1 medium | Onion, chopped |
¼ cup | All-purpose flour |
¼ cup | Brandy |
1 teaspoon | Salt |
¼ teaspoon | Ground allspice |
¼ teaspoon | Ground nutmeg |
¼ teaspoon | Ground cloves |
¼ teaspoon | Pepper |
2 \N | Cloves garlic, chopped |
3 \N | Eggs |
½ pounds | Bacon (about 10 slices) |
\N 6 | hours. |
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 1½ 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
To remove terrine, loosen foil from sides of pan and, grasp- ing ends of foil, lift out; remove foil. Cut terrine into ¼-inch slices.
Serve with thinly sliced bread if desired. 30 servings; 105 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition