Italian Sausage Terrine
appetizers
1 lb bulk mild italian sausage
1 lb chicken livers
1 medium 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 lb bacon (about 10 slices)
Cook and stir sausage until brown; drain and reserve. Place remaining ingredients except bacon in blender container. Cover and blend on high speed until smooth, about 45 seconds; stir into sausage. Line loaf pan, 9 x 5 x 3 inches, with heavy-duty aluminum foil, leavirlg about 3 icches overhanging sides. Place bacon slices crosswise across bottom and up sides of pan, letting slices overhang edges of pan. Pour sausage mixture into pan; fold bacon over top. Place loaf pan in shallow pan; pour very hot water (1 inch) into shallow pan. Bake uncovered in 350F oven 1 1/2 hours. Remove loaf pan from hot water; fold foil over top. Place weight on terrine. (An unopened 46-ounce juice can makes a good weight.) Press down firmly 2 minutes. Leave weight on terrine; refrigerate until firm, about 6 hours. To remove terrine, loosen foil from sides of pan and, grasp- ing ends of foil, lift out; remove foil. Cut terrine into 1/4-inch slices. Serve with thinly sliced bread if desired. 30 servings; 105 calories per serving. Source: Betty Crocker's Cookbook, 6th Edition
Yield: 30 servings
