MEAT TERRINE AND MINHOFUMEIRO TRADITIONAL SAUSAGES WITH PLUMS

INGREDIENTS
For the bread dough:
500g wheat flour
25g baker’s yeast
7g salt
Lukewarm water as needed

Filling:
1 ‘Salpicão Serra D’Arga’
200g Smoked ‘Presunto da pá’ (sort of ‘Picnic Gammon’)
100g Meat Sausage
100g Smoked Belly
150g onion
5cl olive oil
20g chopped parsley
40g pitted olives
100g pitted prunes

PREPARATION
Bread dough:
In a bowl put the wheat flour, make a hole and in the centre of it, put the baker’s yeast and salt. Gently add lukewarm water. Knead very well, forming a ball, make a cross cut with a knife and let it rise for about half an hour in a warm environment. Knead again by adding a little lukewarm water until the dough comes off the bowl. Knead it well, form a ball and make a cross with a knife. Cover it with a cloth and let it rise to triple volume in a warm place. When it is ready to use, roll it out on a previously floured table and divide into three portions. Place one of the pieces in a terrine similar to an English cake mould, covering the sides and setting aside the remaining parts.

Filling:
Sauté (in olive oil) the coarsely chopped onion, the ‘Picnic Gammon’, the ‘Salpicão Serra D’Arga’ and the cubed Smoked Belly and let it stew. Then add the pitted plums and the chopped parsley. In the terrine previously lined with one part of the dough, place half of the previous preparation, covering with a second part of the bread dough. Repeat the operation and finish with bread dough. Put the terrine in a preheated oven at 180ºC for half an hour. Then lower the temperature to 120ºC and bake another 20 minutes. Remove from the oven and serve still warm.

*Winter Recipe
*Christmas Recipe