(1 9"x5" loaf)
This is a great party food, or just nice for a hot day because once it's done, it's served at room temperature. It keeps for about a week refrigerated, and is great with pickles, bread and salad.
I add a 1/4 pound of chicken livers which impart a wonderful flavour. If people either aren't told or have had enough drinks, they will devour this regardless of the liver, hehe. It's hard to stop eating it once you get started.
1 tbsp olive oil2 cloves garlic, minced
1 medium onion, finely chopped (about 1 1/2 cups)
1 1/2 tsp fresh thyme, chopped or 1/2 tsp dried
1/4 lb chicken livers, trimmed and roughly cut up (optional)
1 3/4 lb good quality sausage meat, (I used pork bratwurst from the Whole Foods butcher)
1 large egg
1/3 cup Port or Madiera
2-4 bay leaves
8-10 thin slices of bacon
1/3 cup shelled pistachios
1/2 lb ham, (give or take) cut into strips
about 4-5 dried apricots, cut in half lengthwise
Heat the oil in a skillet. Add the garlic and fry for about 1 minute, then add the onion. Saute over low heat until the onion is a light golden brown; about 10-15 minutes.
Add the thyme and cook another minute, then remove from heat OR if you are using the chicken livers, then add those too, but cook for another 3-4 minutes. Remove from heat.
When the onion mixture has cooled a bit, place that into a large bowl. Add the sausage meat (remove the casings if there are any), egg and Port or Madiera. Combine everything really well. I find hands seem to do the job best here.
Preheat the oven to 350° F.
Place 1 or 2 bay leaves on the bottom of a 9" loaf pan and then line the pan with a single layer of bacon (cut them up as needed), with some strips hanging over the sides. Add a layer of sausage meat mixture. Sprinkle a few pistachios over this and then arrange a few strips of ham over that. Fill everything in with a bit more sausage meat,
Place the terrine into a larger roasting pan and fill with water about halfway up the sides of the terrine. Cover the top with foil and place into the oven.
Bake for about 2 hours in the water bath or until the juices run clear when you pierce the meat with a skewer.
Remove from the oven. Weigh down the top with a cutting board and cans or place a smaller loaf pan on top with something inside as a weight. Allow to cool, (in it's water bath), then refrigerate.
This can be made ahead a day or two, the flavours seem to improve as it ages. It will keep about 1 week refrigerated.