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Terrine of chicken, pork and sausage meat pâté


  • 4 Chicken breasts cut into strips
  • 1 Full rice bowl Mince pork
  • 1 Full rice bowl Pork sausage
  • 1 large Onion
  • Mixed herbs
  • Salt & Pepper
  • 1 cup Sherry
  • 1 - 2 tbsp Brandy
  • 3 Eggs
  • 1 pkt Bacon


  • Soak the chicken breasts cut into strips with a cup of sherry. I use Harvey Bristol cream.
  • Start by chopping the onions. Add in the minced meat and removed the sausage casing and use the sausage meat. Seasoned with mixed herbs, salt & pepper and any other herbs you fancy.
  • Mix well and add in the sherry from your soaking chicken. (soaked chicken in just sherry the night before or for at least 3 hours)
  • Add in generous big tablespoon of two of good brandy if you wish. Then top with more bacon strips.
  • Wrap in tin foil and place into 180C fan oven for at least 50 minutes. Place a pan under your tin as oil will seep out.
  • Remove from oven then place a chopping board on top and sits some tins to weigh it down overnight. (Refer to Pic)
  • The next morning un-mould, wrap in cling film and place into fridge to chill. Then slice with a sharp knife to serve.
  • You can serve either chilled straight from fridge or slice nicely then let it come to room temperature.
  • Serve with something slightly sour as this will cuts through the richness of the pâté. A chutney or plum compote is good and serve with a shot of whiskey is even better!
  • Also have some salads and breads or crispy thins biscuits.


TIP - I measured the water in the loaf pan I am using then pour it into the blue bowl. This is so that I know a bowl of ingredients will fit right into the loaf tin. Pour the water away later and dry both the tin and bowl. TIP - If you do not want to clean your oven like made please do not forget to place a tray underneath your terrine before placing into the oven.