Create a traditional pork terrine with pistachios for crunch and peppercorns for bite. You'll need to start this recipe 2 days ahead.
- Preheat oven to 180C/160C fan-forced.
- Squeeze sausage meat from casings. Discard casings. Combine sausage meat, pistachios, brandy, peppercorns, parsley and thyme in a large bowl. Season well with salt and pepper. Press mixture into a 6.5cm-deep, 9.5cm x 14cm (2 1/2-cup-capacity) rectangular ramekin (see notes). Use the back of a spoon to level top. Cover with foil. Place ramekin in a roasting pan. Pour enough boiling water into pan to come halfway up sides of ramekin.
- Bake for 1 hour 20 minutes or until firm.
- Carefully lift ramekin from water and place on a chopping board. Remove foil. Set aside to cool to room temperature. Cover with foil. Place a small plate on top of terrine and weigh down with 2 heavy cans. Refrigerate for 2 days (see notes).
- Uncover terrine. Turn, top-side up, onto a board (discard excess jelly and fat). Serve sliced terrine with cornichons and sliced baguette. Leftover terrine will keep, covered in the fridge, for up to 2 days.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set