I came up with this idea for those of us who love an
occasional treat of a Full English breakfast, but who just can’t face all the
cooking and frying on a Sunday morning, not to mention all the washing up afterwards!
Just prepare and cook this terrine on a Saturday afternoon,
leave to cool and slice up ready for the morning. Leftovers can be frozen and simply need
defrosting before reheating on a griddle when you want a good breakfast.
All you need with this are some grilled tomatoes, maybe a
fried or scrambled egg and a piece of toast.
I used :
1 ½ x 450g packs of Cumberland sausages
250g whole black sausage (cut to fit your tin)
10 medium thickness rashers of bacon
2lb loaf tin
Firstly line your loaf tin with the rashers (slices) of
bacon, overlapping one another and overhanging the sides of the loaf tin.
Skin the sausages and place in a basin, season to taste with
a little salt and black pepper (and some fresh sage if you have some to hand),
and then mix to form a large ball of sausage meat.
Take half of the sausage meat and layer in the bottom of the
loaf tin, on top of the bacon. Cut the
black pudding to fit your loaf tin and place that on top of the bottom layer of
sausage meat. Take the remainder of the
sausage meat and form it around, and on top of the black pudding, encasing it
completely.
Finally, fold over the overhanging bacon to cover the
sausage meat.
Bake at 190oC
/ 375oF / gas mark 5 for 45 minutes. Turn out of the loaf tin and place on an oven
proof plate or tray and pop back into the oven to brown the sides and (now) top
of the terrine.
You can eat it straight away, or you can leave to cool and
slice up, reheating in a griddle pan, under the grill or in the oven when you
are ready.
