Stuffing Terrine Wrapped in Pancetta Recipe

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serves: 6 to 8


  • 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)


  • 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. 

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