Weekend Charcuterie Project: Ham Hock And Black Sausage Terrine Recipe
Chef Richard H. Turner is truly a master of meat. From his renowned London outposts (including the heralded Pitt Cue Co.) to cofounding the great annual carnivo
Ingredients
- 2 smoked ham hocks
- 2 pints court-bouillon
- 5 1/2 ounces blood sausage
- 4 shallots
- 1 bunch fresh parsley
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