Homemade Terrine
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork, lean
- 500 g ham, cooked
- 500 g sausae meat (fine sausae meat)
- 2 bunch parsley
- 2 bunches chives
- 1 bunch dill
- 1 sprig thyme
- Salt and pepper, from the mill
- 1 teaspoon nutmeg
- 3 tablespoon mustard
- 5 cl brandy
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Cut the pork and ham into small pieces and turn them through the fine disk of the meat grinder. Process with the sausage meat and the finely chopped herbs into a mass. Season with salt, pepper, mustard and nutmeg. Flavor with the brandy and work through again well.
- Put in an ovenproof terrine and spread with a wet spatula. Place the bay leaves on top.
- Place the covered terrine in the drip pan of the oven preheated to 200 degrees. Pour 1 liter of water into the drip pan. Cook on the lower rail of the roasting tube for approx. 2 hours.
- This terrine can be served hot or cold.
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