Pork, Apricot and Herb Terrine » Dish Magazine
Terrines don’t have to be complicated and expensive to make. Using a good-quality pork sausage as the base, this makes a delicious do-ahead lunch that happily keeps in the fridge for 3 days.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 100 grams streaky bacon, finely chopped
- 2 cloves garlic, crushed
- 850 grams good pork sausages
- ½ cup chopped dried apricots
- ½ teaspoon each ground mace, nutmeg and mixed spice
- ¼ cup chopped flat-leaf parsley
- 1 cup fresh white breadcrumbs
- ¼ cup cream
- sea salt and freshly ground pepper To assemble
- 4-5 slices streaky bacon
- 2 sprigs sage leaves
- 6-7 cups capacity baking dish
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