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Country Pork and Veal Terrine with Morteau Sausage
This farmhouse-style terrine combines sausage meat and minced veal, seasoned with parsley and shallot, around a whole smoked Morteau sausage buried at its heart. The sausage is precooked in the Micro Vap' steamer, then the mixture bakes in the Ultra Pro loaf pan, closed at first and uncovered at the end to colour the top.
- Total time
- 815 min
- Prep
- 15 min
- Cook
- 80 min
- Rest
- 720 min
+ Tupperware Micro Vap' steamer, Tupperware Turbo Chopper, Tupperware Mixing bowl
Ingredients
Method
Fill the reservoir of the Tupperware Micro Vap' steamer with 400 ml cold water. Set the lower colander on top holding the Morteau sausage, close it and microwave for 20 minutes at 600 W.
Set the oven to 200 °C (400 °F). Let the bread soften in the milk. Put the peeled, halved shallots, the parsley leaves and the soaked bread into the TurboMAX and chop everything finely.
Combine the sausage meat, veal, the chopped mixture and the eggs in the Mixing Bowl 3 l; work them together with the silicone spatula until even, then season with salt and pepper.
Spoon the mixture into the Tupperware Ultra Pro loaf pan 1.8 l. Trim the ends off the Morteau sausage and bury it in the centre of the meat so the top stays just visible. Close and bake for 45 minutes, then lift off the lid and bake for a further 15 minutes.
Let the terrine cool, then chill it until the next day before turning it out.
Serve alongside a green salad with walnuts, gherkins and small pickled onions.
