Summary

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

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Instructions

1. Cut pork and ham into small pieces and grind through the fine disk of a meat grinder.
2. Mix the ground pork and ham with sausage meat and finely chopped parsley, chives, dill, and thyme.
3. Season with salt, pepper, mustard, and nutmeg.
4. Add brandy and mix thoroughly.
5. Transfer to an ovenproof terrine and smooth with a wet spatula.
6. Place bay leaves on top.
7. Preheat oven to 200°C (392°F). Set the covered terrine in a drip pan and pour 1 liter of water into the pan.
8. Cook on the lower oven rack for 2 hours, until the internal temperature reaches 63°C (145°F).
9. Serve hot or cold.