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madbakerThis week's Resolution Recipe: Ham Hock & Black Sausage Terrine.
I lightly adapted this for time, ease, and ingredients we already had.
2 smoked ham hocks
2 pints court-bouillon (aka stock)
5 1/2 oz blood sausage, cut in 3/4" dice
4 shallots, finely diced
no garlic (Ha! I used... actually none.)
1/4 bunch fresh parsley, chopped
Rinse the ham hocks under cold water, and then place in a saucepan over low heat. Cover with the court-bouillon and bring to a simmer. Let cook for about 3 hours, until soft and tender.
When the meat is ready, remove it from the pan and reduce the remaining liquid by half. Remove and discard the bones, sinews, and veins from the hocks. Flake the meat and let stand to cool. Once cooled, mix with the blood sausage, shallots, parsley, and a little of the reduced liquid. Save the rest of the liquid for future jellied stock usage.
Line a terrine mold with a double layer of plastic wrap, leaving enough overhanging to fold over the top, and fill with your mixture. Fold over the plastic wrap to cover, then press with a heavy weight and refrigerate overnight to set. Serve in slices, with mustard, cornichons, and a simple salad.
My adaptation:
20 oz smoked ham, diced
8 oz blood sausage, diced
250 ml jellied stock
4 shallots (6.5 oz), diced
1/4 bunch parsley
Melt stock and simmer ham for 20 minutes. Combine all as above.
What worked: Good combination of flavors overall. I didn't like not having numbers when I make charcuterie, so I made some guesses based on what would fill my pan.
What didn't: The shallots were quite juicy and were a bit too sharp in the end product. I might saute them for a minute next time (along with added garlic).
I had failure of execution: I don't have a terrine pan, so I use a standard loaf pan and plop another on top with a weight. This has worked in the past. I used a (wrapped) brick as the weight; it was too heavy and the jellied stock schlorped about an inch up around each side of the top to make a rim. The ham also did not cohere and the terrine did not maintain structural integrity when sliced to serve. I am not sure if the too-heavy weight contributed, or if it was because the simmered ham was not soft enough to meld together compared to the original. I thought the three hours was only to create the jellied stock and I could bypass it with my existing batch, but I am not so sure now.
Will I make it again? I will, if only to get it right. I might break down and buy a real terrine pan. (I have a Le Creuset half-size terrine, intended for foie terrines. But I hardly ever use that and I have been making more regular terrines, especially in the summer.)
I lightly adapted this for time, ease, and ingredients we already had.
2 smoked ham hocks
2 pints court-bouillon (aka stock)
5 1/2 oz blood sausage, cut in 3/4" dice
4 shallots, finely diced
no garlic (Ha! I used... actually none.)
1/4 bunch fresh parsley, chopped
Rinse the ham hocks under cold water, and then place in a saucepan over low heat. Cover with the court-bouillon and bring to a simmer. Let cook for about 3 hours, until soft and tender.
When the meat is ready, remove it from the pan and reduce the remaining liquid by half. Remove and discard the bones, sinews, and veins from the hocks. Flake the meat and let stand to cool. Once cooled, mix with the blood sausage, shallots, parsley, and a little of the reduced liquid. Save the rest of the liquid for future jellied stock usage.
Line a terrine mold with a double layer of plastic wrap, leaving enough overhanging to fold over the top, and fill with your mixture. Fold over the plastic wrap to cover, then press with a heavy weight and refrigerate overnight to set. Serve in slices, with mustard, cornichons, and a simple salad.
My adaptation:
20 oz smoked ham, diced
8 oz blood sausage, diced
250 ml jellied stock
4 shallots (6.5 oz), diced
1/4 bunch parsley
Melt stock and simmer ham for 20 minutes. Combine all as above.
What worked: Good combination of flavors overall. I didn't like not having numbers when I make charcuterie, so I made some guesses based on what would fill my pan.
What didn't: The shallots were quite juicy and were a bit too sharp in the end product. I might saute them for a minute next time (along with added garlic).
I had failure of execution: I don't have a terrine pan, so I use a standard loaf pan and plop another on top with a weight. This has worked in the past. I used a (wrapped) brick as the weight; it was too heavy and the jellied stock schlorped about an inch up around each side of the top to make a rim. The ham also did not cohere and the terrine did not maintain structural integrity when sliced to serve. I am not sure if the too-heavy weight contributed, or if it was because the simmered ham was not soft enough to meld together compared to the original. I thought the three hours was only to create the jellied stock and I could bypass it with my existing batch, but I am not so sure now.
Will I make it again? I will, if only to get it right. I might break down and buy a real terrine pan. (I have a Le Creuset half-size terrine, intended for foie terrines. But I hardly ever use that and I have been making more regular terrines, especially in the summer.)
