Makes 12 – 14 slices
250g streaky bacon
1kg pork mince mixture in total (We recommend 2/3 fresh pork mince and 1/3 pork sausage meat)
¼ cup sage leaves, chopped
1tsp ground nutmeg
1tsp ground allspice
Salt and pepper to taste
Small bunch parsley, chopped
3 or 4 leeks cut just below the leaf line, blanched until slightly soft and sliced into quarters lengthwise.
Preheat oven to 180°C. Rub a bread tin with oil and line with the streaky bacon, starting from the centre and leaving enough hanging over the sides to fold over the top once filled.
Mix the pork mince and sausage meat with the herbs and spices in a bowl and season with salt and pepper. Put half the sausage meat mixture into the bread tin and push down, leaving no air pockets. Lay the leek quarters lengthwise on top of the sausage meat and fill with remaining meat mixture.
Fold the bacon over and push down well to ensure that all corners are properly filled.
Cover the entire tin with foil, place in a roasting tray filled with water halfway up the tin. Put in the oven and bake ± 35 – 40 minutes, or just long enough for the pork to be baked through.
Allow time to cool in the tin. During this time the meat juices will be reabsorbed into the pork. Turn out of the tin carefully (you made need to drain a small amount of excess moisture before turning out the terrine).
Slice and serve. Decorate with dollops of cream cheese, or sour cream and herbs, or serve with red onion marmalade.