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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)


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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