Sugar-Free Classic Country Terrine
Indulge in rustic charm with this Sugar-Free Classic Country Terrine, a savory masterpiece that celebrates wholesome, hearty flavors without added sugar. Perfect for special occasions or casual gatherings, this traditional French terrine combines succulent pork shoulder, rich chicken livers, smoky bacon, and a medley of nuts, including pistachios and hazelnuts, for a delectable texture and satisfying bite. Enhanced with aromatic garlic, shallots, fresh thyme, and a splash of brandy, this dish exudes timeless elegance. Slow-cooked to perfection and pressed overnight for a refined finish, it's best served thinly sliced with pickles, rustic bread, or a crisp salad. Gluten-free and sugar-free, this terrine is a delightful centerpiece for gourmet spreads and charcuterie boards, blending classic techniques with modern dietary preferences.
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Recipe Information
Ingredients
- 400 grams Pork shoulder, minced
- 200 grams Chicken livers, trimmed and roughly chopped
- 100 grams Bacon, chopped
- 4 Garlic cloves, minced
- 2 Shallots, finely chopped
- 2 Eggs
- 100 ml Heavy cream
- 30 ml Brandy
- 2 tablespoons Fresh thyme leaves
- 50 grams Pistachios, shelled
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper, freshly ground
- 3 Bay leaves
- 50 grams Hazelnuts, chopped
Instructions
Preheat your oven to 160°C (320°F).
In a large mixing bowl, combine the minced pork shoulder, chopped chicken livers, and bacon.
Add the minced garlic and chopped shallots to the meat mixture and mix well.
In a separate small bowl, beat the eggs, then pour them into the meat mixture along with the heavy cream and brandy.
Mix thoroughly until all ingredients are combined into a smooth mixture.
Stir in the fresh thyme leaves, pistachios, hazelnuts, sea salt, and black pepper.
Line a terrine or loaf pan with parchment paper, leaving enough overhang to cover the top of the terrine.
Pack the meat mixture into the prepared pan, pressing down firmly to remove any air pockets and to create an even surface.
Top with the bay leaves, then fold the parchment paper over to cover the terrine.
Place the terrine pan into a larger roasting pan, then fill the roasting pan with enough hot water to come halfway up the sides of the terrine pan.
Bake in the preheated oven for about 2 hours, or until the internal temperature reaches 70°C (160°F) when tested with a meat thermometer.
Remove the terrine from the oven and allow it to cool in the water bath for about 30 minutes.
Carefully remove the terrine from the water bath, unwrap, and place a weights (like canned goods) on top to compress overnight in the fridge.
Before serving, slice the terrine thinly and serve with pickles, rustic bread, and a salad if desired.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1552 mg | 517% | |
| Sodium | 4645 mg | 202% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 7.7 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 298 mg | 23% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 3299 mg | 70% | |
*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.
