Recipe:
Ingredients:
- Liver: ½ lbs.
- Bacon: ½ lbs and 3-4 slices
- Onion: 1-2 large.
- Bread rolls: 2-3
- Eggs: 2-3
- Cornstarch: 2 tbsp
- Paprika powder: 1 tbsp
- Nutmeg: a little
- Salt and pepper to taste.
- Majoram: to taste
- Crushed ice
The method:
The important thing to keep in mind is that the meat should be cold and remain cold during the entire process of making Leberkäse.
The bread rolls are required to be soaked in water so that they become soft. Next, take them out and squeeze out the excess water.
Wash and clean the liver, onions and bacon. Then chop them finely and keep them on the side at the moment.
The beef and pork will be required to be mixed well with crushed ice till the mixture becomes emulsified. Next, you’ll be required to add onions, spices, and corn-starch and mix it well. Remember to keep the mixture chilled at all times. Also, the bacon will be added at the end and not at this stage. Further, mix the mixture with soaked bread and place them in a blender. Blend it till it becomes smooth. Next eggs and the seasonings will be required to be added to the mixture and blend it further.
Next, you’ll be required to prepare the loaf pan by greasing it with butter. Transfer the blended mixture and top it with 3-4 slices of raw bacon. Now place it in the refrigerator for at least an hour.
Finally, bake this mixture in a preheated oven at 350° for about 45-55 minutes until a nice brown even crust develops.
Also, just to keep in mind, a variety of meats can be used, such as lamb, turkey or liver along with some fresh herbs (parsley, Thyme, marjoram, oregano). Moreover, some people prefer to have a pinkish colour in their meatloaf, so curing salts can be used for this purpose. Its Wurst category is: Boiled Wurst.
Conclusion
Leberkäse can be eaten either warm or cold depending upon the side dishes and preference. It can also be sautéed with butter until brown for the extra crunch or used cold as fillers in sandwiches. This is one of the traditional dishes of southern Germany and can be spotted easily in a variety of small eateries when travelling around the region.