Italian sausage terrine

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

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