Pork, chicken, pistachio and apricot terrine

1. 1

   Using a sharp knife, split the sausage skins and squeeze out the sausage meat.

   5 min

2. 2

   Place the sausage meat in a large bowl, add chopped apricots, pistachios, and chopped parsley. Season with salt and pepper, then mix thoroughly.

   5 min

3. 3

   Line a loaf tin with bacon rashers, overlapping slightly across the base and letting about 3 cm hang over the sides.

   5 min

4. 4

   Divide the sausage meat mixture into three equal portions. Spread one portion evenly into the bottom of the tin.

   3 min

5. 5

   Layer half of the sliced chicken breast and half of the chicken livers over the sausage meat.

   3 min

6. 6

   Add the second portion of sausage meat, the remaining chicken and liver, then top with the final layer of sausage meat. Fold the draping bacon over to seal.

   5 min

7. 7

   Lightly brush a sheet of aluminum foil with olive oil, place it over the tin, and crimp the edges tightly to seal.

   2 min

8. 8

   Set the loaf tin into a roasting dish filled halfway with hot water (bain - marie) and bake in the oven for 75 - 90 minutes until cooked through.

   90 min

9. 9

   Remove from the oven, let cool completely to room temperature, then chill thoroughly in the refrigerator.

   180 min

10. 10

    Turn the chilled terrine out of the tin, cut into thick slices, and serve with crusty bread and pickles.

    5 min

1 serving ≈ 273 g

Nutrition values are estimates. - means data is unavailable.