Wurstel and Potato Terrine

The wurstel and potato terrine is a rustic and comforting dish, ideal for an informal dinner or a substantial lunch. It is a homemade and simple version of a pâté or terrine that combines the familiar flavors of wurstels with the creaminess of potatoes.

Ingredients

• 500 g potatoes
• 150 g wurstel
• 100 g fontina or scamorza cheese (sliced or diced)
• 2 eggs
• 50 g grated Parmesan
• 150 ml milk
• Salt and pepper to taste
• Nutmeg to taste
• Butter for greasing the baking dish

Preparation

1. Start by washing and peeling the potatoes. Cut them into cubes and boil in salted water until tender.

2. Meanwhile, grease a rectangular baking dish with a little butter.

3. Preheat the oven to 180 °C.

4. Once cooked, drain the potatoes and mash them with a potato ricer or fork until you have a purée.

5. Add the eggs, grated Parmesan, salt, pepper and a grating of nutmeg to the potato purée and mix well.

6. Pour in the milk and continue stirring until you have a smooth mixture.

7. Slice the wurstel into rounds, and if using diced cheese, cut it as well.

8. Gently fold the wurstel and cheese into the potato mixture.

9. Pour the mixture into the prepared baking dish and level the surface with a spatula.

10. Bake the terrine for about 40-45 minutes or until the surface is golden and the terrine is fully cooked inside.

11. Let it cool slightly for a few minutes before slicing and serving the wurstel and potato terrine.

To add an Italian touch, you could use high-quality fresh sausages instead of wurstels, perhaps lightly browned in a pan first to enhance their flavor.

Trivia

The terrine as a cooking method comes from the French “terrine”, which refers to the ceramic baking dish with a lid used for similar preparations. However, this recipe is a modern simplification that adapts to everyday kitchen equipment.