German Leberkaese or Fleischkaese is a Southern German Meat specialty that has become famous all over the world. It contains liver and then is called Leberkaese (Leber=liver) and with beef only it is Fleischkaese or meatloaf. In Germany it is a warm snack: One thicker slioce of Leberkaese in a bun with mustard, or cold as a sandwich with various bread.
You can also pan-fry it with onions or make a fake Schnitzel, the Leberkaese Schnitzel. The recipe below is a proven recipe from a dear Facebook fan; she is using it regularly to feed her big family.
Ingredients German Leberkaese or Fleischkaese
600 gr lean beef (use stewing stake, ground twice)
400 gr ground pork (ground it twice )
100 gr smoked bacon finely chopped
1 Tsp salt
1/4 Tsp black pepper
1 tbsp smoked paprika
2 medium sized onions (run trough with the meat)
1 slice bread to clean grinder (run through last)
a very little nutmeg, just the tip of a knife
1 Tsp Pink salt or add Curing salt (see under Tips what to use)
Cooking Instructions German Leberkaese
Chill the red wine to just before freezing point
Grind the beef and pork very finely
Grind the onions
Mix the beef and pork with red wine until sticky (emulsify)
Add the onions and spices and mix once again, keep the mixture well chilled.
Add the bacon at the very end. Make sure the bacon is distributed evenly throughout the mixture. Run the bacon through with the meat as well.
Run some bread through the grinder, it will clean it.
Place in several foil dishes (Loaf pans ).
Leave to rest for one hour in the fridge and than bake in a water bath at 150 degrees C for about 30-45 minutes, depending on size of your dish.
When done, leave to rest for five minutes, slice and enjoy.
To this recipe you can add any fresh herbs that are available, it will always be delicious.
You also can use different meat pork and beef, lamb or turkey or liver.
Add some fresh finely chopped herbs like parsley or Italian herbs (Thyme, marjoram, oregano).
Curing salt is used to get the nice pink color. Without curing salt the meat color is greyish.
Some people refer to this as “pink curing salt”. There are 2 varieties:
Prague Powder #1 is for all cured meats and sausages except for the dried kinds like hard salami.
Prague Powder #1 is 6.25 per cent sodium nitrite and 93.75 per cent sodium chloride (table salt).
Prague Powder #2 is used for dried meat and sausage. It has 1 ounce of sodium nitrite and 0.64 ounces of sodium nitrate in a pound of product. The rest of the pound is sodium chloride.
Both Prague Powder #1 and #2 are used in very small quantities, around 1 teaspoon per 5 pounds of meat (follow supplier directions).
Morton Tender Quick
This is a curing salt made by the Morton Salt Company. It contains both sodium nitrite
and sodium nitrate. It has a lower nitrite/nitrate concentration (0.5 percent of each), and much more salt than the other cures.
Tender Quick is very good to use as a rub or in a brine (for making corned beef etc.) but has limited use in sausage making. With Tender Quick the sausage mixture gets very salty before the correct amount of cure is reached.
this is essentially the same product as Prague Powder. It comes as Insta Cure #1 and #2, and the uses are the same as for Prague Powder #1 and #2.