This posh pork terrine is the perfect complement to a lovely crusty baguette and fresh salted butter. Its makes a delicious starter, can be added to salads, and is a nice and easy snack at any time of the day.
- 12 Back Bacon Rashers, cubed (2 packs)
- 1 Cumberland Banger, removed from casing
- 1 large Crusty Baguette
- 1 piece White Bread, thickly sliced, without crust
- 1 small Onion, peeled and chopped
- 2 Cloves of Garlic, peeled and squashed
- 1 sprig Thyme
- 4 Sage leaves
- 4 tsp Cider or Apple Vinegar
Preheat the oven to 325F. In a food processor, place the slice of bread, garlic, herbs and onion until fine crumbs form.
Add minced pork until the mixture in fairly smooth and easily spooned. Stir in cubed bacon pieces with the vinegar.
Place the mixture in a greased terrine tin. Cover the terrine tin with greased foil and place it in the roasting tin. Fill half the roasting tin with boiling water and place in the preheated oven for 1 ½ water until the mixture in set.
Leave to cool, then cover loosely with foil and place in the refrigerator for one hour.
Serve on slices of crusty baguette with fresh butter.
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