Pork sausage and chicken terrine

Sauté the onions and garlic in the butter until soft and transfer to a mixing bowl. Remove the pork sausage meat from the casings and mince the chicken breasts. Add the pork, chicken, bacon, breadcrumbs, cream, brandy, salt and pepper to the onion mixture and mix well using your hands.
Preheat the oven to 180 ºC and butter a 27 x 10 cm loaf tin or spray with non-stick spray. Line the tin with the rashers of streaky bacon so they hang over the sides of the tin. Spoon the meat mixture into the tin, spreading evenly. Fold the bacon rashers over the meat mixture and cover with extra bacon rashers. Cover with wax paper and a layer of aluminium foil. Pour a little boiling water into an oven pan, place the loaf tin inside and bake for about 1 1/2 hours until done. (The terrine is done when a testing skewer inserted into the centre comes out hot, not lukewarm.)
Remove the loaf tin from the oven pan and pour off the fat. Allow to cool, preferably overnight, and serve.
Serves 10- 12.