Recipe - Italian Sausage Terrine

1 pound Bulk mild Italian sausage
1 pound Chicken livers
1 md Onion, chopped
One fourth cup Allpurpose flour
One fourth cup Brandy
1 teaspoon Salt
One fourth teaspoon Ground allspice
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
One fourth teaspoon Pepper
2 Cloves garlic, chopped
3 Eggs
One half pound 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 heavyduty 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 One half hours.

Remove loaf pan from hot water; fold foil over top. Place weight on
terrine. (An unopened 46ounce 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 1/4inch slices. Serve with
thinly cut or sliced up bread if desired. 30 servings; 105 calories per serving.

Source: Betty Crocker's Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini