Chicken Terrine Filled with Italian Sausage

A terrine is French country cooking at its most practical. Meat is packed into a mould, cooked gently, pressed and chilled, then sliced. It was made to use everything and to keep.

Ours starts with chicken and has Italian sausage meat at its centre.

Why the Two Together

Chicken is mild and lean. On its own in a terrine it can be polite to the point of dull. Sausage meat brings what chicken lacks: fat, salt and seasoning. Cooked together, the sausage seasons the chicken from the inside, and the chicken keeps the sausage from being heavy.

When you slice it, you see both.

On the Platter

It is served cool, which matters on a platter. Next to warm ribeye and croquettes, a cold, clean slice gives the table somewhere to rest.

The terrine is part of our Friday Meat Platter.