Original Bavarian Leberkäse - homemade
Time
Preparation time: 30 min.
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 2 hours
Original Bavarian Leberkäse - Recipe for a liver cheese from pork. You can also replace the 60% meat but with another meat, for. As turkey or lamb or a mixture of beef and pork.
ingredients
Pork meat:
- 60% lean meat
- 40% fat pork belly (or 30% pork belly and 10% bacon WITHOUT rind)
Spice quantity for 1 kg meatloaf:
- 22 g pickling salt (pickling salt needed to redden the meat)
- 3 g of white pepper ground
- 0,5 g of marjoram rubbed
- 0.5 g of thyme ground
- 0.5 g of mace (mace) ground
- Milled 0.5 g of ginger
- Ice cubes, at least 300 g per kg of meat
preparation
- Cut meat and chill. Must be ready for processing shortly before freezing.
- Make at least 300 g of meat ice cubes and, before you start with the meat, cut them into ice-snow in the food processor and set aside for the time being. The chopped meat must be very well chilled, almost before freezing, and is now properly mixed with the spices - this must be done quickly so that the meat does not get warm!
- Now put the meat mixture in the food processor and cut at very fast turn about 1-2 minutes. Now the ice-snow and everything durchkuttern properly again. There is now a fine but tough mass - but that's how it has to be.
- If you want, you can do a cooking test: In a little pot, boil water briefly and then switch off. Use a tablespoon to prick off the dough and place in the hot water as a solid ball. If the meat sticks together nicely and does not fall apart, then you have already won.
- Now grease a box cake pan or other angular shape that needs to be well chilled - add a fat that can be heated (Palmin, Biskin etc., NO RAMA OR OTHERWISE). When the shape is really cold, the fat sticks nicely in all corners and the Leberkäse can later be easily removed from the mold when falling.
- Now press the mass well into the mold so that no air bubbles remain in the dough.
- Finally, with a dough scraper dipped in cold water, smooth the mass and press in a diamond pattern (do not cut!).
- In the oven at top / bottom heat, middle rail, bake at about 160 ° C for about 90 minutes. Should the surface be a bit pale then, switch on the grill for 5-6 minutes.
