Italian Sausage Terrine with Green Peppercorns and Pistachios

Whet the appetite for the dinner party by serving your guests this rich pork terrine with Italian sausages, pistachio kernels and green peppercorns. It can be made up to two days ahead. I use spicy Italian sausages, but you can use regular one or any pork sausage of your choice. If you want to make it alcohol-free, replace it with apple juice or chicken stock. A terrine is always better served at room temperature or cold with crusty bread / crackers, pickles, mustard and fruit chutney or simply with a salad.

600 g Italian sausages (or your favourite pork sausages)
40 g Pistachio kernels
50 ml Brandy (or Port)
1 tbsp Canned green peppercorns, drained , rinsed
2 tsp Fresh flat-leaf parsley leaves, finely chopped
1 tsp Fresh thyme leaves, finely chopped
Cornichons, to serve
Crackers or cibatta to serve

Preheat oven to 180C/350F. Line a 14x9x6cm loaf pan with aluminum foil or baking paper. Double the recipe if using a 20x9x7 loaf pan.
Squeeze sausage meat from casings. Discard casings. Combine sausage meat, pistachios, brandy, peppercorns, parsley and thyme in a large bowl.
Press mixture into the prepared pan and use the back of a spoon to level top. Cover with a lid or a piece of foil. Place the pan in a roasting pan. Pour enough boiling water into pan to come halfway up sides of loaf pan.
Bake for 55-60 minutes or until the terrine is cooked through. To test, pierce with a skewer. If juices run pink, cook for a little longer, if clear, the terrine is ready.
Carefully lift the pan from water and place on a chopping board. Remove the lid or foil. Set aside to cool to room temperature. Tip out any more liquid and cover the terrine with foil or plastic film. Cover a brick with aluminium foil or a plastic bag. Place on the terrine and refrigerate with the weight overnight or up to 2 days. Or place another loaf pan on the terrine with a couple of full tinned products in the pan to weight the terrine and then refrigerate overnight or up to 2 days.
Turn out, slice thickly and serve with cornichons, crackers or cibatta. Leftover terrine will keep, covered in the fridge, for up to 5 days.

31 comments:

David M. Gascoigne, 29/12/23 12:59: That really looks quite wonderful!
DEZMOND 29/12/23 13:18: What happens if you bite into a peppercorn? LOL
Wishing you a nice festive weekend and a nice Silvester on Sunday. We will not be celebrating much as we are having a little revolution, trying to throw down our vile dictator who just rigged elections again.
Whats Cookin Italian Style Cuisine 29/12/23 13:48: Wow totally gourmet transitions from plain to fabulous!
Tom 29/12/23 14:08: ...this is new for me!
JoAnna 29/12/23 15:26: Interesting recipe, you are very creative. Best regards.
Anne Hagman-Niilola 29/12/23 15:43: Insteresting recipe.
Brian's Home Blog 29/12/23 16:39: Oh, I'll bet that is really good. We have Italian Sausage at least once a week here. Happy New Year from all of us!
Christine 29/12/23 16:41: Yummy
Eva Taylor 29/12/23 16:56: This looks incredibly delicious, and not thst fussy to make. Merry Christmas.
DeniseinVA 29/12/23 20:39: Oh that looks so good! We are big fans of pistachios in this house :)
Bill 29/12/23 21:20: Italian sausage is one of my favourites.
roentare 29/12/23 21:42: This is great finger food while watching movies
Cooking Julia 29/12/23 23:36: What a great terrine, I love the green pistachios!
DUTA 30/12/23 00:52: I don't eat pork. I suppose it can be replaced with other sort of meat: chicken, lamb , etc..
My name is Erika. 30/12/23 01:48: Terrines are always interesting, but I think this one would be tasty. Do the pistachios make it too crunchy? Have a super weekend. hugs-Erika
Citu 30/12/23 01:53: Gracias por la receta. Te deseo un feliz año para ti y tu familia.
Rainbow Evening 30/12/23 06:34: love pistachio.... yummy
eileeninmd 30/12/23 12:14: I love sausage, this is new to me. Thanks for sharing the recipe.
I wish you and yours all the best in 2024, a happy and healthy New Year! Have a great weekend.
Królowa Karo 30/12/23 16:19: Great idea!
Balvinder 30/12/23 16:24: This will look perfect on a charcuterie board.
Laura. M 30/12/23 16:29: Me gustan las salchichas.
Feliz 2024 🥂 Que llegue con mucha Paz.
Un abrazo 🤗〰〰💕
Anonymous 30/12/23 17:27: This is a recipe my husband and I would both love. Some crusty bread and a glass of wine and we would be very happy,
David 30/12/23 19:30: Hi Angie, It's been several years since I've partaken in a terrine. It would indeed work well on a charcuterie board. FYI, I would have loved to see your cats fighting over that big tomahawk steak bone! Fun! Wishing you and yours a happy and healthy New Year! Take Care, Big Daddy Dave
Lowcarb team member 30/12/23 23:31: Looks good :)

Sending good wishes for the coming New Year.

All the best Jan
Veronica Lee 31/12/23 02:27: Looks super yummy 😋
Wishing you a year filled with joy, success, and endless possibilities. Happy New Year, Angie!
Grace 31/12/23 04:49: Cómo me gustan las salchichas!!
Esta receta debe ser deliciosa Angie!
Con tus buenos y refinados sabores, te comparto un fraternal abrazo deseandote un muy buen Año Nuevo!! Qué tus deseos sean concretados y la paz te acompañe!!
Frank | Memorie di Angelina 31/12/23 14:16: Looks delicious, Angie. And so very festive. Happy New Year to you and yours!
Chef Mimi 31/12/23 15:53: I absolutely love all varieties of terrines. Yours is extra pretty because of the pistachios! Happy New Year!
Sherry's Pickings 1/1/24 04:05: love pistachios and green peppercorns!
Cocoa and Lavender 1/1/24 21:32: As I said on social media, this is a recipe I cannot wait to make. I love country pâté and, for some reason, the green peppercorns are my favorite part - I always have a jar or two on hand.
Raymund 4/1/24 00:04: This rich Italian sausage terrine sounds like a showstopper for any dinner party! Love the idea of those punchy green peppercorns and pistachios adding pops of texture and flavor.