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Niki’s chicken and pork terrine

Niki’s chicken and pork terrine

Serves: 12
Time to make: 1 hr 25 mins , plus overnight, for pressing
Hands-on time: 10 mins
Total cost: $2.00 / $24.00 per serve

(at time of publication)

Variations

Make it gluten free: Use gluten-free sausages and bacon.

HFG tip

This terrine keeps for several days in the fridge and freezes well, too. Slice it up or freeze it whole.

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Photographer: Melanie Jenkins

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