Try this Italian Sausage Terrine recipe, or contribute your own.
Suggest a better descriptionCook and stir sausage until brown; drain and reserve. Place remaining ingredients except bacon in blender container. Cover and blend on high speed until smooth, about 45 seconds; stir into sausage. Line loaf pan, 9 x 5 x 3 inches, with heavy-duty aluminum foil, leavirlg about 3 icches overhanging sides. Place bacon slices crosswise across bottom and up sides of pan, letting slices overhang edges of pan. Pour sausage mixture into pan; fold bacon over top. Place loaf pan in shallow pan; pour very hot water (1 inch) into shallow pan. Bake uncovered in 350F oven 1 1/2 hours. Remove loaf pan from hot water; fold foil over top. Place weight on terrine. (An unopened 46-ounce juice can makes a good weight.) Press down firmly 2 minutes. Leave weight on terrine; refrigerate until firm, about 6 hours. To remove terrine, loosen foil from sides of pan and, grasp- ing ends of foil, lift out; remove foil. Cut terrine into 1/4-inch slices. Serve with thinly sliced bread if desired. 30 servings; 105 calories per serving. Source: Betty Crockers Cookbook, 6th Edition
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 30 | ||
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Calories: 148 | ||
Calories from Fat: 102 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 173.7mg | 53 % | |
Sodium 230.7mg | 8 % | |
Potassium 133.4mg | 4 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.8g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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