Big Easy Terrine (resembles meatloaf)

Discussion in 'The BOC Diner' started by catdaddy64, Jul 8, 2009.

  1. catdaddy64

    catdaddy64 New Member

    This is not a New Orleans recipe, it's just really easy and friggin' big! Enough for about 10 - 12 folks.

    2 lbs ground pork
    2 lbs country whole hog sausage (Jimmy Dean)
    1 lb Braunschweiger (liver spread, Kahn's is good)
    1 1/2 cup onion (diced small)
    1 can cream of mushroom soup
    8 oz canned mushroom pieces
    2 eggs (beaten)
    1/2 tsp cayenne pepper
    1 tbs Kosher salt
    1 tsp black pepper
    1 tsp dried thyme
    1 tbs parsley (minced)
    1 tsp garlic powder
    1 tsp paprika
    6 tbs self rising flour
    1/2 cup milk
    1 tsp baking powder

    In a large bowl, combine all meats, onions, mushrooms, soup, eggs, spices and set aside. In a small bowl combine the flour, baking powder, and milk. Mix with a fork until smooth, and add to meat mixture.

    Using your hands, mix the entire concoction thoroughly, making sure to work out the lumps of meat to properly incorporate all the ingredients into the meat.

    Spray non-stick cooking spray onto an aluminum 5 lb pound-cake pan or similar vessel, transfer meat mixture into this and tap the cake pan on a table to help settle the mixture.

    Place in a pre-heated 350º oven, resting the pan on a baking sheet, on a middle rack. Bake for one hour, then cover with aluminum foil, turn oven down to 300º for at least another 2 - 3 hours or until done when tested with a meat thermometer.

    Let cool, drain off juices and grease, slice, and enjoy.