Mighty, Meaty, Forcemeat: An Oxtail Terrine

Braised oxtail is a delicious and wonderful meal, I really did enjoy it. Although its pretty straight forward with the familiar taste of beef, it really was a delight to have something out of the ordinary. As I mentioned previously, the three pounds of oxtail cost me around twenty bucks. Ouch, it was a bit of a shocker considering tail is in the odds n' ends category. (duh, its about as "end" as you get)  To make the best of my investment I wanted to put to use every morsel of this oxtail. I've read about forcemeat, terrines, and pate's in the past but usually I've only related them to using things like livers and pig... faces? Not that pig face is a bad thing, however up until recently like most people I've never really seriously considered eating outside of my comfort zone. I've had liverwurst, bratwursts, and of course one of my favorites, scrapple. Although I adore scrapple I know its slightly wrong. Its like a near and dear childhood friend you know you've outgrown, but as much as you want to ignore them, seriously you just can't. I know it's pure cholesterol, I know it will make my ass fat, but what red blooded American does not eat hot dogs? Really all of these acceptable sausages and mighty meats are  essentially just meat smoothie. (sometimes shoved into a casing) Somewhere in my American brain I've never really related mixed meat products to being  forcemeat. Essentially isn't the almighty hot dog, or bologna really just a shunned cousin of a pate? Why not take a stab at it and make a terrine of my own?