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 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.
2. Put in an ovenproof terrine and spread with a wet spatula. Place the bay leaves on top.
3. 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.
4. This terrine can be served hot or cold.