When you think terrine, or pâté, you might think of The One Percent. And while an andouille country terrine sounds fancy, this dish actually comes from the French countryside. It’s pedestrian food — really nothing more than a meatloaf, made with quality ingredients (including cognac and three kinds of meat) that’s slow cooked to the perfect temperature in a water bath in the oven.

Because getting this terrine to the precise temperature — 150ºF — is key to its texture, it’s essential to use a digital thermometer for this recipe. If you don’t already have one, we recommend picking one up; it comes in really handing for checking the doneness of meat and poultry, whether you’re cooking in the oven or on the grill.

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Andouille Country Terrine
2 pounds ground pork
3 slices of bacon chopped
¼ cup chopped onion
1 bunch of parsley (about a ½ cup when chopped)
1 ½ tablespoons minced garlic
2 tablespoons flour
2 large eggs
2 tablespoons cognac
½ cup heavy cream
2 tablespoons kosher salt
1 teaspoons freshly ground black pepper
1 teaspoon Old Bay and/or your favorite cajun spice blend
4 large smoked andouille sausage, diced

Preheat the oven to 300º F and put the pork in a large mixing bowl.

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Add the bacon, onion, parsley, and garlic to a food processor or blender. Pulse until it becomes a paste. Add the paste to the ground pork and mix well with clean hands or a spoon. In a separate bowl, mix together the flour, eggs, cognac and cream. Add to the pork mixture along with the spices. Once everything is very fully incorporated, fold in the diced sausage.

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Line a terrine mold (or loaf pan) with plastic wrap so it will be easy to remove when the terrine is finished. Add the meat mixture to the mold, cover, and then place the terrine mold in a roasting pan. Fill the roasting pan with warm water about halfway up the terrine mold. Place the roasting pan in the oven

Once the terrine has reached 150ºF internally, remove it carefully from the oven. Remove the terrine mold from the water and place it on a cooling rack and set a weight on top of the terrine as it cools. Once it has come back to room temperature, put it in the fridge to cool overnight.

When ready to serve, slice and plate with salad, grilled bread, mustard, and pickles. Or do what we did and serve with a pickled shrimp salad and some homemade potato salad.