Recipe Details

Summary

Name: Italian Sausage Terrine

Category: Italian

1 lb. sweet Italian sausage, casings removed

1 lb. chicken livers

1 medium onion, chopped

1/4 cup flour

1/4 cup brandy

1 tsp. salt

1/4 tsp. allspice

1/4 tsp. nutmeg

pinch ground cloves

1/4 tsp. pepper

2 garlic cloves chopped

3 eggs

1/2 lb. sliced bacon

In a large skillet cook sausage, stirring until brown. Drain on

paper towels, set aside in bowl.

In blender combine remaining ingredients except bacon, for 45

seconds. Stir in sausage.

Preheat oven to 350 degrees. Line loaf pan with heavy foil,

letting 3" hang over the sides. Place bacon slices crosswise

across bottom and up sides, letting slices overhang pan. Pour in

sausage mixture; fold bacon over top. Place loaf pan in a

shallow pan; pour 1" hot water into shallow pan. Bake 1-1/2 hours.

Remove loaf pan from water, fold foil over top. Place heavy can

on terrine to weight down. Press firmly 2 minutes. Refrigerate

with weight until firm, about 6 hours.

To remove terrine, loosen foil from sides of pan, grasp ends of

foil, and lift out. Cut into slices.