in Recipes

Homemade terrine

updated

Spread the love

Ingredients for 4 servings:

  • 500 g lean pork
  • 500 g ham, cooked
  • 500 g sausage meat (fine sausage meat)
  • 2 bunches of parsley
  • 2 bunches of chives
  • 1 bunch of dill
  • 1 sprig(s) of thyme
  • Salt and pepper, from the mill
  • 1 tsp nutmeg
  • 3 tbsp mustard
  • 5 cl brandy
  • 2 bay leaves

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

easy to make, for the buffet

Finely chop the pork and ham and mince them through the fine disk of a meat grinder. Blend with the sausage meat and finely chopped herbs until smooth. Season with salt, pepper, mustard, and nutmeg. Flavor with the brandy and mix well again. Transfer to an ovenproof terrine and spread evenly with a wet spatula. Place the bay leaves on top. Place the covered terrine in the roasting pan of an oven preheated to 200°C (400°F). Pour 1 liter of water into the roasting pan. Cook on the bottom rack of the oven for about 2 hours. This terrine can be served hot or cold.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rhubarb cake with eggnog

Spelt pan with zucchini and eggplant