- 1 kg chopped chuck
- 350 g sausage meat
- 3 cloves peeled, degermed, and minced garlic
- 2 large onions, peeled and finely chopped
- 3 tablespoons old-fashioned mustard
- Espelette pepper
- Fine salt
- 1 teaspoon frozen basil
- 2 tablespoons chopped flat-leaf parsley
- 1 small rhizome fresh ginger, peeled and finely chopped
- Olive oil
- Combine all ingredients in a large bowl and mix thoroughly until well incorporated.
- Line a galantine mold with baking paper, allowing it to overhang the edges, and brush with olive oil.
- Transfer the mixture to the mold, drizzle with a little olive oil, and fold over the overhanging paper to seal.
- Place the mold in a baking dish filled with water (bain-marie).
- Preheat the oven to 200°C.
- Bake for 1 hour.
- Test doneness by inserting a trussing needle or thin knife; it should come out clean, and the blade, when placed on the tongue, should feel warm.
- Let cool in the pan, then unmold onto a board and slice.
- Serve with pickles, gherkins, and fresh herbs.
Chef's Note: When I prepared this recipe, my grinder was broken, so I used a blender with unground meat. For superior texture, opt for pre-minced meat or grind it fresh yourself.
