Leberkäse: Bavarian meatloaf served warm with mustard and bread

Introduction:

Welcome to the culinary journey of traditional German cuisine! Today, I'm thrilled to share with you a time-honor recipe straight from the Bavarian heartland. Leberkäse, which literally translates to "liver cheese” in English, is a meatloaf that holds no liver; it's a beloved deli meat typically enjoyed with mustard and fresh pretzels or bread. Despite its name, our recipe is the classic version which doesn't include liver. Get ready to add a slice of Bavarian culture to your kitchen.

Ingredients:

- 700g beef brisket or chuck

- 300g pork butt

- 100g pork back fat

- 20g salt

- 5g Cure No. 1

- 5g onion powder

- 5g white pepper

- 1g cardamom

- 5g paprika

- 1g mace

- 2g nutmeg

- 1g ginger powder

- 5g cutter phosphate (or another suitable binder)

- Crushed ice (approximately 200-300g)

Prep Time: 30 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours 20 minutes plus chilling time

Equipment: meat grinder, food processor, baking mold, oven

Servings: 6-8

Instructions:

1. Begin by cutting the beef brisket (or chuck), pork butt, and pork back fat into strips that will fit through your meat grinder. The size of the strips should be compatible with the grinder's size.

2. Combine the strips with all the spices: salt, Cure No. 1, onion powder, white pepper, cardamom, paprika, mace, nutmeg, and ginger powder in a bowl. Mix thoroughly.

3. Place the seasoned meat in the freezer for 1 to 2 hours or until it's semi-frozen—this aids in grinding.

4. Once chilled, feed the meat through the meat grinder using the finest perforation disc available. For an even finer consistency, grind the meat a second time.

5. Transfer the ground meat into a food processor. Add the cutter phosphate (or your chosen binder).

6. Start the food processor and gradually incorporate the crushed ice until the mixture becomes very fine and homogenous. This is the classic "brät" needed for Leberkäse.

7. Prepare a mold by oiling it lightly to prevent sticking. Transfer the meat mixture into the mold, firmly packing it to eliminate any air pockets. This step reduces air bubbles and ensures a perfect slice after baking.

8. With a knife, score a cross-pattern on the surface of the meat mixture. It's both decorative and helps with even cooking.

9. Bake in a preheated oven at 180°C (356°F) for 50 minutes, then lower the temperature to 120°C (248°F) and continue to bake for an additional one hour.

10. After baking, let the Leberkäse cool in the mold for about 10 minutes. If you desire to serve immediately, slice and enjoy. Otherwise, let it cool entirely.

Cooking Tips:

- It's crucial to work with semi-frozen meat, as it'll ensure a smoother grind.

- Make sure to distribute the crushed ice evenly during the mixing process for consistency.

This delicious recipe is curtesy of Wurst Circle, which can be found on their YouTube channel at https://www.youtube.com/@WurstCircle. Relish the authentic taste of Germany in the comfort of your own home!

#meatloaf #germancuisine #homecooking #traditionalfood

YouTube channel - Wurst Circle: https://www.youtube.com/@WurstCircle

Leberkäse: Bavarian meatloaf served warm with mustard and bread