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Italian Sausage Terrine

Italian Sausage Terrine recipe image
This Italian appetizer features Bulk mild Italian sausage, Chicken livers, Onion, chopped, All-purpose flour. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 30
Calories: 1075.5
Description
This Italian appetizer features Bulk mild Italian sausage, Chicken livers, Onion, chopped, All-purpose flour. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound Bulk mild Italian sausage
  • 1 pound Chicken livers
  • 1 md Onion, chopped
  • 1/4 cup All-purpose flour
  • 1/4 cup Brandy
  • 1 teaspoon Salt
  • 1/4 teaspoon Ground allspice
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Pepper
  • 2 Cloves Garlic, chopped
  • 3 Eggs
  • 1/2 pound Bacon (about 10 slices)
Directions
  1. 1
    Cook and stir sausage until brown; drain and reserve.
  2. 2
    Place remaining ingredients except bacon in blender container.
  3. 3
    Cover and blend on high speed until smooth, about 45 seconds; stir into sausage.
  4. 4
    Line loaf pan, 9 x 5 x 3 inches, with heavy-duty aluminum foil, leavirlg about 3 icches overhanging sides.
  5. 5
    Place bacon slices crosswise across bottom and up sides of pan, letting slices overhang edges of pan.
  6. 6
    Pour sausage mixture into pan; fold bacon over top.
  7. 7
    Place loaf pan in shallow pan; pour very hot water (1 inch) into shallow pan.
  8. 8
    Bake uncovered in 350F (177&# 194;°C) oven 1 1/2 hours.
  9. 9
    Remove loaf pan from hot water; fold foil over top.
  10. 10
    Place weight on terrine.
  11. 11
    (An unopened 46-ounce juice can makes a good weight.) Press down firmly 2 minutes.
  12. 12
    Leave weight on terrine; refrigerate until firm, about 6 hours.
  13. 13
    remove terrine, loosen foil from sides of pan and, grasp- ing ends of foil, lift out;
  14. 14
    remove foil.
  15. 15
    Cut terrine into 1/4-inch slices.
  16. 16
    Serve with thinly sliced bread if desired.
  17. 17
    servings; ories per serving

Nutrition Facts

Servings 30

Amount Per Serving
Calories 1075.5kcal
% Daily Value *
Total Fat 63.5g98%
Saturated Fat 20.1g101%
Cholesterol 320.6mg107%
Sodium 6786.5mg283%
Total Carbohydrate 19.1g7%
Dietary Fiber 1.0g4%
Sugars 2.5g
Protein 86.9g174%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, allpurpose, allspice, appetizer, bacon, baking, blending, brandy, bulk, chicken, chopped, cloves, eggs, flour, garlic, ground, italian, livers, mild, nutmeg
Read it online: https://www.chefs-mate.com/recipe/italian-sausage-terrine/