Italian Sausage Terrine
 
 
  30 1/4" slices or sliced 1/2" thick as entree)
1 lb.  sweet italian sausage, casings removed 1 lb. chicken livers
1 medium  onion, chopped
1/4 cup  flour
1/4 cup  brandy
1 tsp  salt
1/4 tsp  allspice
1/4 tsp  nutmeg
pinch  ground cloves
1/4 tsp  pepper
2   garlic cloves chopped
3   eggs
1/2 lb.  sliced bacon
 
in a large skillet cook sausage, stirring until brown. drain on paper 
towels, set aside in bowl. in blender combine remaining ingredients except 
bacon, for 45 seconds. stir in sausage. preheat oven to 350 degrees. line 
loaf pan with heavy foil, letting 3" hang over the sides. place bacon 
slices crosswise across bottom and up sides, letting slices overhang pan. 
pour in sausage mixture; fold bacon over top. place loaf pan in a shallow 
pan; pour 1" hot water into shallow pan. bake 1-1/2 hours. remove loaf pan 
from water, fold foil over top. place heavy can on terrine to weight down. 
press firmly 2 minutes. refrigerate with weight until firm, about 6 hours. 
to remove terrine, loosen foil from sides of pan, grasp ends of foil, and 
lift out. cut into slices. 
 
 
 
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-- 
(ID: 3358) Mirror: rec.food.recipes: Wed, Mar 2, 2005


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