© 2023 | http://angiesrecipes.blogspot.com
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© 2023 | http://angiesrecipes.blogspot.com
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.
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- 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.
© 2023 | http://angiesrecipes.blogspot.com
© 2023 | http://angiesrecipes.blogspot.com
That really looks quite wonderful!
ReplyDeleteWhat happens if you bite into a peppercorn? LOL
ReplyDeleteWishing 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.
Wow totally gourmet transitions from plain to fabulous!
ReplyDelete...this is new for me!
ReplyDeleteInteresting recipe, you are very creative. Best regards.
ReplyDeleteInsteresting recipe.
ReplyDeleteOh, I'll bet that is really good. We have Italian Sausage at least once a week here. Happy New Year from all of us!
ReplyDeleteYummy
ReplyDeleteThis looks incredibly delicious, and not thst fussy to make. Merry Christmas.
ReplyDeleteOh that looks so good! We are big fans of pistachios in this house :)
ReplyDeleteItalian sausage is one of my favourites.
ReplyDeleteThis is great finger food while watching movies
ReplyDeleteWhat a great terrine, I love the green pistachios!
ReplyDeleteI don't eat pork. I suppose it can be replaced with other sort of meat: chicken, lamb , etc..
ReplyDeleteTerrines are always interesting, but I think this one would be tasty. Do the pistachios make it too crunchy? Have a super weekend. hugs-Erika
ReplyDeleteGracias por la receta. Te deseo un feliz año para ti y tu familia.
ReplyDeletelove pistachio.... yummy
ReplyDeleteI love sausage, this is new to me. Thanks for sharing the recipe.
ReplyDeleteI wish you and yours all the best in 2024, a happy and healthy New Year! Have a great weekend.
Great idea!
ReplyDeleteThis will look perfect on a charcuterie board.
ReplyDeleteMe gustan las salchichas.
ReplyDeleteFeliz 2024 🥂 Que llegue con mucha Paz.
Un abrazo 🤗〰〰💕
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,
ReplyDeleteHi 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
ReplyDeleteLooks good :)
ReplyDeleteSending good wishes for the coming New Year.
All the best Jan
Looks super yummy 😋
ReplyDeleteWishing you a year filled with joy, success, and endless possibilities. Happy New Year, Angie!
Cómo me gustan las salchichas!!
ReplyDeleteEsta 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!!
Looks delicious, Angie. And so very festive. Happy New Year to you and yours!
ReplyDeleteI absolutely love all varieties of terrines. Yours is extra pretty because of the pistachios! Happy New Year!
ReplyDeletelove pistachios and green peppercorns!
ReplyDeleteAs 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.
ReplyDeleteThis 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.
ReplyDelete