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Pork, pistachio and green peppercorn terrine
Pork, pistachio and green peppercorn terrine
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Prepare a classic pork terrine with crunchy pistachios and peppercorns for added flavor. Begin recipe 2 days in advance.
Ingredients:
  • 500g pork sausages
  • 62.50 ml pistachio kernels, toasted, roughly chopped
  • 62.50 ml brandy
  • 20.00 ml canned green peppercorns, drained , rinsed
  • 2 tsp fresh flat-leaf parsley leaves, finely chopped
  • 1 tsp fresh thyme leaves, finely chopped
  • Cornichons, to serve
  • Warm baguette, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced for the perfect temperature to cook your dish.
  • Remove sausage meat from casings and discard them. Mix sausage meat with pistachios, brandy, peppercorns, parsley, and thyme in a large bowl. Season generously with salt and pepper. Press mixture into a rectangular ramekin. Cover with foil and place the ramekin in a roasting pan. Pour boiling water into the pan halfway up the sides of the ramekin.
  • Bake until firm, approximately 1 hour and 20 minutes.
  • Gently transfer the ramekin onto a cutting board, remove the foil, and allow it to cool to room temperature. Cover with foil, place a small plate on top, and press down with 2 heavy cans. Refrigerate for 2 days as directed.
  • Remove terrine from the mold, flip it onto a board (remove any extra jelly and fat). Enjoy sliced terrine with cornichons and baguette. Store any leftovers in the fridge for up to 2 days.

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