2. 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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