Sugar-Free Classic Country Terrine

Indulge in the rustic elegance of this Sugar-Free Classic Country Terrine, a finely crafted dish that brings the charm of French farmhouse cooking straight to your table. Made with a rich medley of minced pork shoulder, chicken livers, and bacon, this terrine is elevated with the aromatic blend of fresh thyme, garlic, and shallots. Crunchy textures from pistachios and hazelnuts add a delightful contrast, while a splash of brandy and the creamy touch of heavy cream create a luxurious depth of flavor—all without added sugar. Slow-baked in a water bath for ultimate tenderness and pressed overnight for perfect slicing, this dish makes an impressive centerpiece for gatherings. Serve chilled with crusty bread, tangy pickles, and a fresh green salad for a show-stopping appetizer or light lunch. Perfect for those embracing sugar-free dining, this terrine is a true culinary masterpiece that combines traditional techniques with wholesome flavors.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 400 grams Pork shoulder, minced
• 200 grams Chicken livers, trimmed and roughly chopped
• 100 grams Bacon, chopped
• 4 Garlic cloves, minced
• 2 Shallots, finely chopped
• 2 Eggs
• 100 ml Heavy cream
• 30 ml Brandy
• 2 tablespoons Fresh thyme leaves
• 50 grams Pistachios, shelled
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper, freshly ground
• 3 Bay leaves
• 50 grams Hazelnuts, chopped

Directions

Step 1

Preheat your oven to 160°C (320°F).

Step 2

In a large mixing bowl, combine the minced pork shoulder, chopped chicken livers, and bacon.

Step 3

Add the minced garlic and chopped shallots to the meat mixture and mix well.

Step 4

In a separate small bowl, beat the eggs, then pour them into the meat mixture along with the heavy cream and brandy.

Step 5

Mix thoroughly until all ingredients are combined into a smooth mixture.

Step 6

Stir in the fresh thyme leaves, pistachios, hazelnuts, sea salt, and black pepper.

Step 7

Line a terrine or loaf pan with parchment paper, leaving enough overhang to cover the top of the terrine.

Step 8

Pack the meat mixture into the prepared pan, pressing down firmly to remove any air pockets and to create an even surface.

Step 9

Top with the bay leaves, then fold the parchment paper over to cover the terrine.

Step 10

Place the terrine pan into a larger roasting pan, then fill the roasting pan with enough hot water to come halfway up the sides of the terrine pan.

Step 11

Bake in the preheated oven for about 2 hours, or until the internal temperature reaches 70°C (160°F) when tested with a meat thermometer.

Step 12

Remove the terrine from the oven and allow it to cool in the water bath for about 30 minutes.

Step 13

Carefully remove the terrine from the water bath, unwrap, and place a weights (like canned goods) on top to compress overnight in the fridge.

Step 14

Before serving, slice the terrine thinly and serve with pickles, rustic bread, and a salad if desired.

Nutrition Facts

Serving size	(1072.9g)

Amount per serving	% Daily Value*
Calories	2968.4

Total Fat 228.2g	0%
Saturated Fat 73.3g	0%
Polyunsaturated Fat 0g
Cholesterol 1552mg	0%
Sodium 4645.2mg	0%
Total Carbohydrate 36.2g	0%
Dietary Fiber 12.2g	0%
Total Sugars 7.7g
Protein 175.1g	0%

Vitamin D 82IU	0%
Calcium 297.6mg	0%
Iron 30.8mg	0%
Potassium 3299.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.8%

Protein: 24.2%

Carbs: 5.0%