In large skillet cook sausage, stirring, until browned; drain on paper towels and set aside in medium bowl. In blender combine remaining ingredients except bacon; cover and blend at high speed until smooth, about 45 seconds. Stir into sausage. Preheat oven to 350°F. Line a 9x5-inch loaf pan with heavy-duty foil, leaving about 3 inches overhanging sides. Place bacon slices crosswise across bottom and up sides of pan, letting slices overhang edges of pan. Pour sausage mixture into pan; fold bacon over top. Place loaf pan in a shallow pan; pour 1 inch very hot water into shallow pan. Bake uncovered 1-1/2 hours. Remove loaf pan from hot water, fold foil over top. Place a heavy can on terrine to weight down. Press down firmly 2 minutes. Refrigerate with weight until firm, about 6 hours. To remove terrine, loosen foil from sides of pan; grasp ends of foil and lift out. Remove foil. Cut terrine into 1/4-inch slices. Serve with an assortment of crackers, if desired. Makes 30 servings. 105 calories each