Weekend Charcuterie Project: Ham Hock And Black Sausage Terrine

• 2 smoked ham hocks
• 2 pints court-bouillon
• 5 1/2 ounces blood sausage, cut into 3/4-inch slices
• 4 shallots, finely diced
• 1 bunch fresh parsley, chopped

1. Rinse the ham hocks under cold water, and then place them in a saucepan over low heat.
2. Cover them with the court-bouillon and bring to a simmer.
3. Let cook for about 3 hours, or until the ham hocks are soft and tender.
4. When the meat is ready, remove it from the pan and reduce the remaining liquid by half.
5. Remove and discard the bones, sinews and veins from the hocks.
6. Flake the meat and let stand to cool.
7. Once it has cooled, mix it with the blood sausage, shallots, parsley, and a little of the reduced liquid.
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. Fold over the plastic wrap to cover, then press with a heavy weight and refrigerate overnight to set.
10. Serve the terrine in slices, with mustard, cornichons, and a simple salad.

ham hocks, courtbouillon, sausage, shallots, parsley

Taken from www.foodrepublic.com/recipes/weekend-charcuterie-project-ham-hock-and-black-sausage-terrine-recipe/ (may not work)