German Leberkaese or Fleischkaese is a Southern German Meat specialty that has become famous all over the world. If it contains liver then is called Leberkaese (Leber=liver) and with beef only it is Fleischkäse or meatloaf. In Germany it is a warm snack: One thicker slice 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 Leberkäse Schnitzel. The recipe below is a proven recipe.
Ingredients German Leberkaese or Fleischkaese
600 gr lean beef (use stewing stake, ground twice)
400 gr ground pork (ground it twice )
100 gr bacon finely chopped (without the rind)
1-2 Tsp salt (or to taste)
1 tsp white ground pepper
2 tbsp corn starch
2 tbsp majoram
1 tsp paprika powder (sweet) optional
2 medium sized onions (run through 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 Curing salt (see under Tips what to use)
500 ml crushed ice
Cooking Instructions German Leberkaese
The meat should be very cold before you use it and should not get warm at any time during the process of making Leberkaese.
- Grind the beef and pork very finely by using a food processor or a meat grinder (grinding plate fine).
- Peel onion and cut it coarsely.
- Mix the beef and pork with the crushed ice until sticky (emulsify).
- Add the onion, spices, cornstarch 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.
- If you use a grinder, run some bread through the grinder, it will clean it.
- Grease loaf dishes with butter. then place the meat into the dishes and place in fridge for about an hour.
- Pre-heat oven to 180 c of 350 F.
- Even out the surface and with a knife cut the typical criss cross patter into the surface.
- Bake for about 30-45 minutes, depending on size of your dish; convection oven on 320 F, medium rack.
- When done, leave to rest for five minutes, then slice.
You also can use different meat. Instead of pork and beef use lamb, 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 will not be pink, it will be grayish.
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.
Video How to make Leberkaese in German – In Deutscher Spracheembedded by Embedded Video
Video How to make Leberkaese in English by a Bavarian who tries very hard not to speak good English… unfortunately it is the only one I can find in English.embedded by Embedded Video