I love pork terrine and find that this dish makes a perfect starter for a dinner party, it can be made in advanced and more importantly it is very easy to do. The key thing to getting this right is to use good quality meat, as well as ensuring enough weight is pressed down when its setting.
- olive oil
- 250 g Streaky Bacon Rashers
- 900 g Quality Pork Sausages
- 2 Sage Leaves
- 5 g Parsley (Chopped)
- Pinch Pepper
- Brush the terrine tin with olive oil
- Line the terrine tin with the bacon rashers but make sure to leave roughly 4-5 cm over the edge of the tine, these will be used to cover the top (see image below)
- Preheat the oven at 180/gas mark 4
- Remove the sausage meat from the skins and place the meat into a bowl. Add in the sage, parsley and pepper to season. Mix together to combine.
- Fill the terrine tin with the meat mix and continue to press down so that it is compressed tightly
- Fold the remaining bacon over to cover the pork mixture and put on the lid/cover with tin foil
- Place in a deep roasting tin and put hot water into the tin so that it comes up halfway on the terrine tin.
- Place in the oven for 50 – 60 minutes or until cooked through
- Take out of the oven and leave to cool
- Once cooled cover with cling film and add some weight on the top – I used a house brick covered in foil. Place this on the top of the terrine tin as it will help compress the pork terrine whilst its setting.
- Put the terrine into the fridge to allow it to set, this will roughly take 2 hours.
- Category: Appetizer
- Cuisine: Starter
- Calories: 314
- Sugar: 0.9
- Sodium: 693.2
- Fat: 28.2
- Saturated Fat: 8.7
- Carbohydrates: 1.1
- Fiber: 0.1
- Protein: 14.2
- Cholesterol: 66.3