ITALIAN SAUSAGE TERRINE
(30 1/4" slices or sliced 1/2" thick as entree)

1 lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped
3 eggs
1/2 lb. sliced bacon

In a large skillet cook sausage, stirring until brown. Drain on paper towels, set aside in bowl.

In blender combine remaining ingredients except bacon, for 45 seconds. Stir in sausage.

Preheat oven to 350 degrees. Line loaf pan with heavy foil, letting 3" hang over the sides.

Place bacon slices crosswise across bottom and up sides, letting slices overhang pan. Pour in

sausage mixture; fold bacon over top. Place loaf pan in a shallow pan; pour 1" hot water into

shallow pan. Bake 1-1/2 hours.

Remove loaf pan from water, fold foil over top. Place heavy can on terrine to weight down.

Press firmly 2 minutes. Refrigerate with weight until firm, about 6 hours.

To remove terrine, loosen foil from sides of pan, grasp ends of foil, and lift out. Cut into slices.