Pork Sausage Terrine
Delight in the rustic charm of a homemade Pork Sausage Terrine, a show-stopping dish perfect for entertaining or an elegant appetizer spread. This recipe combines hearty ground pork sausage and succulent pork shoulder with rich streaky bacon that encases the terrine in a golden, smoky embrace. Flavored with aromatic garlic, dried thyme, and a hint of allspice, it’s elevated by the nutty crunch of pistachios, the sweet-tart pop of dried cranberries, and an optional splash of brandy for depth. The terrine is gently baked in a water bath for ultimate tenderness and pressed overnight to create its signature sliceable texture. Whether served chilled or at room temperature, paired with crusty bread, tangy pickles, and zesty mustard, this terrine is an irresistible centerpiece for any charcuterie board or special gathering.
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Recipe Information
Ingredients
- 500 grams Ground pork sausage
- 300 grams Ground pork shoulder
- 12 slices Streaky bacon
- 2 large Eggs
- 100 milliliters Heavy cream
- 3 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground allspice
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 50 grams Pistachios, shelled and roughly chopped
- 50 grams Dried cranberries
- 1 tablespoon Brandy (optional)
Instructions
Preheat the oven to 160°C (320°F). Line a 9x5-inch loaf pan with overlapping slices of streaky bacon, ensuring the ends hang over the edges of the pan.
In a large mixing bowl, combine the ground pork sausage, ground pork shoulder, eggs, heavy cream, minced garlic, thyme, allspice, salt, and black pepper. Mix the ingredients thoroughly using your hands until well-combined.
Fold in the chopped pistachios, dried cranberries, and brandy (if using) to add texture and a hint of sweetness.
Pack the meat mixture into the bacon-lined loaf pan, pressing it gently to remove any air pockets. Fold the overhanging bacon slices over the top to fully encase the terrine.
Cover the loaf pan tightly with aluminum foil. Place it into a larger roasting pan and create a water bath by filling the roasting pan with boiling water until it reaches halfway up the sides of the loaf pan.
Transfer the roasting pan to the preheated oven and bake the terrine for 90 minutes, or until an instant-read thermometer inserted into the center reads 72°C (160°F).
Carefully remove the terrine from the water bath and allow it to cool to room temperature. Once cooled, place a heavy weight (such as a brick wrapped in foil or canned goods) on top of the terrine and refrigerate for at least 4 hours or overnight.
To serve, remove the terrine from the loaf pan and slice it into thick portions. Serve chilled or at room temperature with bread, pickles, and mustard on the side.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 5.0 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
