Summary

Ingredients

• 1 roll, gluten-free if desired
• 2 large onions, finely chopped
• 200 g mushrooms, fresh
• 1 handful parsley, chopped
• 1 tablespoon, heaped marjoram, dried
• 2 pinches chili powder, dried, ground, as desired
• 3 pinches black pepper, ground
• 1 tablespoon, heaped broth, granulated
• 2 cl sherry, dry, alternatively port wine or grape juice
• 500 g sausae, coarse, fresh
• 500 g minced meat, mixed
• 100 g crème fraîche
• 100 g pine nuts
• 200 g bacon or bacon
• Butter or oil, for frying

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Instructions

1. Cut the rolls into small pieces and soak in 3 to 4 tablespoons of hot water. Stir in the stock powder at the same time. Clean, do not wash, the mushrooms and cut into 1 to 2 cm pieces.
2. Sauté the chopped onions in a little butter or oil until translucent, then add the mushrooms and simmer them for about 4 minutes over a medium heat. Set aside and let cool down a bit.
3. Preheat the oven to 200 ° C.
4. Put the parsley, marjoram, chili powder and pepper in a large bowl and knead well with the soaked roll. Add port, sherry or grape juice. Add the sausages and the minced meat to the bread roll mixture and knead everything together well. Finally, mix in the cooled onions with the mushrooms, the crème fraîche and the pine nuts.
5. If possible, season the raw terrine batter to taste. Depending on the seasoning of the sausage meat, it may be necessary to add a little salt or stock powder.
6. Line the best cast-iron, enamelled terrine dish with the strips of bacon. The strips are usually so long that they protrude a little over the edge on the sides. Pour in the meat dough, smooth the top, press the overhanging strips of bacon on top of the dough and place the lid on the terrine dish. Place the terrine dish in a dripping pan and pour water all around. The terrine mold should be about halfway in the water, roasting pans are also suitable for this. Cook for 1.5 hours in the oven in a water bath.
7. When the time is up, take the container out of the oven and let it cool down a little. Lift the lid off the terrine. Instead, put on a suitable board and weigh it down with 2 to 3 tins. Let cool completely overnight, if necessary in the refrigerator. Weighing down makes the terrine a little more compact and so it can be cut open the next day without breaking apart.
8. The next day, cut the terrine into slices in the mold.
9. Tips: Serve cold with pickles, fig mustard and more. They can also be served slightly warmed up with a large salad. It is just as suitable for dinner as as a starter or a small lunch.
10. Some terrine mold manufacturers have a suitable part of the mold to weigh down.