Weekend Charcuterie Project: Ham Hock And Black Sausage Terrine

1. 1

   Rinse the ham hocks under cold water, and then place them in a saucepan over low heat.

2. 2

   Cover them with the court-bouillon and bring to a simmer.

3. 3

   Let cook for about 3 hours, or until the ham hocks are soft and tender.

4. 4

   When the meat is ready, remove it from the pan and reduce the remaining liquid by half.

5. 5

   Remove and discard the bones, sinews and veins from the hocks.

6. 6

   Flake the meat and let stand to cool.

7. 7

   Once it has cooled, mix it with the blood sausage, shallots, parsley, and a little of the reduced liquid.

8. 8

   Line a terrine mold with a double layer of plastic wrap, leaving enough overhanging to fold over the top, and fill it with your mixture.

9. 9

   Fold over the plastic wrap to cover, then press with a heavy weight and refrigerate overnight to set.

10. 10

    Serve the terrine in slices, with mustard, cornichons, and a simple salad.

* Per serving · 4 servings · Values may vary.