Country Terrine Recipe
beer mustard, sourdough, pickled cucumber this dish is nut free + (gluten free versions are available)
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Ingredients
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Terrine
Beer Mustard
Pickled Cucumbers
Serving
Method
Terrine Preparation
- 1
Prepare the Mixture
In a large bowl, combine ground pork, ground beef, pork fatback, onion, garlic, thyme, parsley, eggs, salt, black pepper, and cognac. Mix until well combined.
- 2
Shape the Terrine
Transfer the mixture into a terrine mold or a loaf pan lined with parchment paper. Press down firmly to eliminate air pockets.
- 3
Cook the Terrine
Cover with foil and bake in a preheated oven at 160°C (320°F) for about 1.5 hours or until the internal temperature reaches 70°C (160°F).
- 4
Cool and Chill
Let the terrine cool completely before refrigerating for at least 24 hours to develop flavors.
Beer Mustard Preparation
- 5
- 6
Blend Ingredients
After soaking, blend mustard seeds with beer, white wine vinegar, honey, and salt until desired consistency is reached.
- 7
Pickled Cucumbers Preparation
- 8
- 9
Pickle Cucumbers
Pour the hot brine over sliced cucumbers in a jar. Let them cool to room temperature, then refrigerate for at least 2 hours before serving.
