Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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 pork and ham into small pieces and grind through the fine disk of a meat grinder.
- Mix the ground pork and ham with sausage meat and finely chopped parsley, chives, dill, and thyme.
- Season with salt, pepper, mustard, and nutmeg.
- Add brandy and mix thoroughly.
- Transfer to an ovenproof terrine and smooth with a wet spatula.
- Place bay leaves on top.
- Preheat oven to 200°C (392°F). Set the covered terrine in a drip pan and pour 1 liter of water into the pan.
- Cook on the lower oven rack for 2 hours, until the internal temperature reaches 63°C (145°F).
- Serve hot or cold.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below