Chicken in Sausage Terrine

6 slices bacon
2 cups cubed cooked chicken
1/2 small onion, cut up
1/2 clove garlic, minced
1 beaten egg
1/4 cup milk
2 tablespoons brandy
1 cup soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
14 teaspoon dried marjoram, crushed
1 pound bulk pork sausage
8 ounces canned chopped ham loaf, cut in strips

Advanced preparation: Lay bacon in shallow baking pan. Bake in 350° oven 10 minutes; turn once. Lay bacon crosswise in 9×593-inch loaf pan. Grind chicken, onion, and garlic through fine blade of food chopper. Combine egg, milk, brandy, bread crumbs, salt, pepper, thyme, and marjoram. Add chicken mixture and sausage; mix well.

Pat a third of the ground meat mixture over bacon. Cover with half the ham-loaf strips. Repeat, ending with ground meat. Cover loosely with foil. Place another pan of the same size filled with dry beans atop loaf. Seal edges of foil to edges of meat-loaf pan. Bake in 350° oven 1 1/2 to 1 1/2 hours. Cool; remove meat from pan. Wrap tightly. Chill the meat at least 8 hours.

Before serving: Unwrap loaf. Place on platter and slice to serve. Garnish platter with parsley, lettuce leaves, and cherry tomatoes, if desired. Makes 8 to 10 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

1 thought on “Chicken in Sausage Terrine

  1. RoseMaybud

    I have made this several times. It is really quite nice served as a buffet item. Since it is made ahead and served cold it works perfectly for a summer supper paired with a salad (think panzanella) and a crisp chilled white wine. Personally, I would avoid the silly looking garnish on the picture and use simple sprigs of parsley.


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