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Ohioblonde18
Cassoulet terrine
Terrine from the oven with sausages, vegetables and bacon
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Put all the sausages in the oven dish and let them cook in the oven for 15 minutes.
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Meanwhile, bring a pot of water to the boil. Cut the leeks in half lengthwise and remove the hard bottom.
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Carefully separate the leek leaves and rinse them clean. Use only the beautiful, whole leaves.
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Cut the round outside of the winter carrot straight. Cut the root twice in half so that you have four square strips.
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Blanch in the boiling water the leek leaves 2 min. And the carrot 4 min. Allow to cool in cold water.
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Line the terrine mold with slices of bacon: let the slices overlap on all sides at least 5 cm over the edge to hang outside.
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Halve the smoked sausage and cut the gammon into 3 bars. Roll out half of the sausages from the oven into leek leaves.
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Arrange all the sausages, the carrot strips, the back grips and the beans in the terrine shape carefully against each other.
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Soak the gelatine leaves for 5 minutes in cold water. In the meantime, heat the meat stock in a pan until it is hand warm. Dissolve the gelatine.
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Spread the fond carefully over the terrine. Fold the slices of bacon over the tureen. Cover with cling film and put in the refrigerator for at least 3 hours.
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Keep the form for serving in hot water, so that you can easily deposit the terrine.
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Cut the terrine into 16 slices. Serve 2 slices per person. Tasty with crusty bread.
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Nutrition
520Calories
Sodium17% DV400mg
Fat65% DV42g
Protein62% DV31g
Carbs2% DV6g
Fiber44% DV11g
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