LOCATION: Recipes >> Preserving Meats >> Leberkaese
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Leberkaese
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German Bologna
3kg lean beef
500g pork (neck)
250g pork fat (German term is "Wammerl")
1 onion, ground
80g salt
8g pepper, white, ground
1 tb majoran
2 cloves garlic, mashed
1 1/2 l water
10g lard
lemon peel
Grind meat finely and mix in mixer with water and salt to a smooth
shiny dough. You may have to work in batches. Mix all the batches
together, put in cool place for meat to swell. Mix in onion and
spices and fill in baking pan. Press dough down and bake on medium
heat for 1 1/2 h.
Notes: The recipe has a note stating that "liver cheese" truely does
not contain either liver or cheese. The liver part comes from
bavarian "Loab" = german "Laib" = loaf, and the cheese part is an
analogy to the way bavarian cheeses look like.
Another post stated that "liverwurst" is widely available in the
US. But liverwurst is not the same as "Leberkaese". Liverwurst
does contain liver and is the consistency of a spread. Leberkaese
looks like large and thick slices of bologna.
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