Something I am really eager to try is this Bavarian Leberkäse recipe. Until now I was missing one crucial “ingredient”, namely the proper food processor that can help me chop and mix all the ingredients. But now it’s ordered and will arrive soon, so it’s time to prepare this recipe. I can’t wait!
Ingredients:
- 400 g lean beef
- 400 g pork
- 200 g bacon (with rind removed)
- 250 ml iced water
- 1 tsp salt
- 1 tsp freshly ground white pepper
- 1 medium onion
- 1 dessert spoon marjoram
- Butter to grease the tin
Directions:
- All meat must be well cooled before preparation begins. Cut meat into chunks and mince on a fine setting.
- Mix together both meats and add salt, pepper and the iced water until smooth. Mince the bacon on a medium setting and mix with the meat.
- Peel and grate the onion and add to the mixture together with the marjoram. Place in the fridge to cool. Put the mixture into a greased loaf tin.
- Smooth the surface and, using the blade of a knife, make a diamond-shaped pattern across the top (about 5 mm deep). Bake in the center of a preheated oven (180°C) for about an hour (fan oven: approx. 160°C, gas mark 2 – 2.5).
source: https://germanculture.com.ua/main-dishes/bavarian-leberkase/
Update:
I had my first ron with an attempt to make the Bavarian Leberkäse and it was a failure 😀 Not due to the recipe but my own error. I thought I can get away with “cold water”, but where the recipe specifically called for ice, I have read upon what makes the lebercase texture soft and nice, and come to the realization that not just the water should be icy, or better crushed ice, but the meat also should be very very clold, slightly frozen for a better result. This is when an emulsification happens. Mine is very much edible, tastes great but it’s “grainy” like a normal meatloaf. SO better luck next time!
