Name: Stuffing Terrine Wrapped in Pancetta Recipe
Total time: 50 min
Yield: Serves: 6 to 8
Ingredients: 1 large onion, finely chopped; 2 garlic cloves, crushed; handful fresh thyme, finely chopped; 300g (10oz) sausage meat; 125g (4½oz) pancetta slices; 3 bay leaves, to garnish

By Woman and Home

published 16 November 2012

Ingredients

1 large onion, finely chopped
2 garlic cloves, crushed
handful fresh thyme, finely chopped
300g (10oz) sausage meat
125g (4½oz) pancetta slices
3 bay leaves, to garnish

you will need

mini loaf tin or baking dish, around 13x7.5x7.5cm (5x3x3in)

Method

Mix together the onion, garlic, thyme and sausage meat. Season well.
Butter the loaf tin and line with the pancetta slices so the inside of the tin is fully covered and there's enough over the edges to fold back and cover the meat once in place. Then press the mixture into the tin and top with a drizzle of oil and some fresh bay leaves. You can leave the uncooked terrine in the fridge for 3 days at this stage.
Heat the oven to 200C, 180C fan, 400F, gas 6. Bake the stuffing for 40 minutes, or until the top is crisp and golden.

Stuffing Terrine Wrapped in Pancetta Recipe

Ingredients

Method

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Serves	6 to 8
Total Time	50 mins