Italian Sausage Terrine

Ingredients:

• 1 lb Bulk mild Italian sausage
• 1 lb Chicken livers
• 1 md Onion, chopped
• 1/4 c All-purpose flour
• 1/4 c Brandy
• 1 ts Salt
• 1/4 ts Ground allspice
• 1/4 ts Ground nutmeg
• 1/4 ts Ground cloves
• 1/4 ts Pepper
• 2 Cloves garlic, chopped
• 3 Eggs
• 1/2 lb Bacon (about 10 slices)

Preparation:

• 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 heavy-duty 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 1/2 hours.
• Remove loaf pan from hot water, fold foil over top.
• Place weight on terrine.
• (An unopened 46-ounce 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 1/4-inch slices. Serve with thinly sliced bread if desired. 30 servings, 105 calories per serving.