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Recipe from: 4/18/2002 12:00:00 AM
Ingredients 10
Servings 8


  • 500
    bacon, rind and excess fat removed
  • 1
    bay leaf
  • 500
    packet pork sausages, meat removed from casings
  • 250
    lean beef mince
  • 100
    liver spread
  • 3
    slices brown bread, crumbled
  • 1
    extra-large egg
  • 1
    onion, finely chopped
  • salt
  • mixed fresh herbs, chopped


1 hour

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.


Read more on: bake  |  pork


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