Terrine

YOU
8 servings Cooking: 1 hr
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Pork

By Food24 November 03 2009
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Ingredients (10)

500.00 g bacon — rindless, fat removed
1.00 bay leaves
500.00 g pork sausages — meat removed from casings
250.00 g beef mince — lean
100.00 g commercial liver spread
3.00 slices brown bread — crumbled
1.00 eggs — extra-large
1.00 onion — finely chopped
0.00 salt
0.00 fresh mixed herbs — chopped
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Method:

Preheat the oven to 180 °C.

Line a 25 x 10 cm loaf tin with the bacon rashers so they overlap the sides.
Place the bay leaf in the bottom.

Mix the remaining ingredients and spoon over the bacon, pressing down firmly.

Fold the overlapping bacon over the meat mixture, cover with aluminium foil and place in an ovenproof dish.

Pour enough boiling water into the dish to fill it up to about a third.

Bake for 1 hour.

Remove from the oven, pour off the oil and leave to cool at room temperature.

Weigh the terrine down with a chopping board or something similarly flat and heavy and chill overnight.

The terrine should be firm and easy to slice.

Turn out and slice.



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