Kuechli's delicious meat terrine with mushrooms and pine nuts

Ingredients for 4 servings:

• 1 bread roll, gluten-free if desired
• 2 large onions, finely chopped
• 200 g mushrooms, fresh
• 1 handful of parsley, chopped
• 1 tbsp, heaped marjoram, dried
• 2 pinches of chili powder, dried, ground, to taste
• 3 pinches of black pepper, ground
• 1 tbsp, heaped stock, granulated
• 2 cl sherry, dry, alternatively port wine or grape juice
• 500 g bratwurst, coarse, fresh
• 500 g minced meat, mixed
• 100 g crème fraîche
• 100 g pine nuts
• 200 g bacon or breakfast bacon
• Butter or oil, for frying

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 day 2 hours 40 minutes

gluten-free, keeps for one week, eaten cold

Cut the rolls into small pieces and soak them in 3 to 4 tablespoons of hot water. Stir in the stock powder at the same time. Trim the mushrooms, but do not wash them, and cut them into 1 to 2 cm pieces. Sauté the chopped onions in a little butter or oil until translucent, then add the mushrooms and sauté them for about 4 minutes over medium heat. Set aside and let cool slightly. Preheat the oven to 200°C. Place the parsley, marjoram, chili powder, and pepper in a large bowl and knead well with the soaked roll. Add port wine, sherry, or grape juice. Add the sausages (with their skins removed) and the minced meat to the roll mixture and knead everything together well. Finally, mix the cooled onions with the mushrooms, crème fraîche, and pine nuts. Season the raw terrine dough if possible. Depending on the seasoning of the sausage meat, it may be necessary to add a little more salt or stock powder. Line a cast-iron, enameled terrine dish (preferably a cast-iron, enameled one) with the bacon strips. The strips are usually long enough to extend slightly over the edge. Pour in the meat mixture, smooth the top, press the overhanging bacon strips onto the top of the mixture, and place the lid on the terrine dish. Place the terrine dish in a roasting pan and pour water all around. The terrine dish should be about half submerged in water; roasting pans, for example, are also suitable for this. Cook in the oven in a water bath for 1.5 hours. When the time is up, remove the dish from the oven and let it cool slightly. Remove the lid from the terrine. Place a suitable board on top and weigh it down with 2 to 3 cans. Let it cool completely overnight, or in the refrigerator if necessary. Weighing it down makes the terrine more compact, allowing it to be sliced ​​the next day without falling apart. Slice the terrine in its mold the next day. Tips: Serve cold with gherkins, fig mustard, and more. It can also be served slightly warmed with a large salad. It’s just as suitable for dinner as it is for an appetizer or a small lunch. Some terrine mold manufacturers include a special weighting element with the mold.