Italian Sausage W/grilled Onion, Pepper, Pineapple, Jalapeno
INGREDIENTS:
1 lb Bulk mild Italian sausage
1 lb Chicken livers
1 md Onion, chopped
1/4 c All-purpose flour
1/4 c Brandy
1 ts Salt
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Pepper
2 Cloves garlic, chopped
3 Eggs
1/2 lb Bacon (about 10 slices)
1 lb Bulk mild Italian sausage
1 lb Chicken livers
1 md Onion, chopped
1/4 c All-purpose flour
1/4 c Brandy
1 ts Salt
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Pepper
2 Cloves garlic, chopped
3 Eggs
1/2 lb Bacon (about 10 slices)
Cook 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.
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.