Terrine in a Jar

I love Terrine and Pate but I’m not keen not pay $12 to $15 for a slice of the mass-produced variety, particularly when it isn’t drop dead stunning!

If I have a party, I’ll make a full Terrine but mostly there is just the two of us at home, so a full-sized Terrine is out of the question.

To get my fix more often, I’ve developed this simple and cheap Terrine in a Jar.

300g (10.5 oz) Pork Mince

2 BBQ Sausages

Dried Ground Sage

Secret Agent (or ground pepper)

Pistachio nuts

Chicken stock powder

Dash of Brandy (optional)

First split the sausages, all we want is the meat from them

Add to the Pork Mince

Add a half teaspoon of Sage, Secret Agent and Chicken stock powder

Loosely chop a handful of Pistachios and add to the mix.

Add a dash of Brandy if you desire

Work the mix together with your hands by squeezing the mix through your fingers to encourage the cross-linking of the proteins, this will help make the mix sticky and your Terrine will hold together and not be crumbly

Stuff into small jars (I have these ones I have bought Pate in before)

Seal the lids tightly

Place the jars in a large pot, fill with water to just under the Jar lids

Bring the pot to a low simmer, the water should be just moving, and your jars will rattle as little bubbles of air escape from under them

Leave the pot on this “Low Bubble” for an hour or a bit longer

Turn the heat off and allow the jars to cool in the pot

Once you can handle them, remove the jars from the water and put in the fridge to cool.

These are good as soon as they have cooled completely but will be a lot better is kept for a couple of days in the fridge before opening.

Run around the edge of the jar to loosen the terrine, it won’t be hard to tip out.

The excess fat will have set against the surface of the jar and will be easy to remove.

And there it is!

Just enough terrine for one sitting!

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