Traditional Leberkäse

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the cubed pork, beef, and pork fat in a freezer-safe bowl and freeze for 30 minutes until very firm but not completely frozen.

   Ca. 30 min.

   Kokkens note: Chilling the meat thoroughly is crucial for achieving the proper finely emulsified texture.

2. 2

   Preheat your oven to 180°C (350°F). Lightly grease a loaf pan.

   Ca. 5 min.

3. 3

   Pass the chilled meat and fat through a meat grinder twice, using the finest die available. Alternatively, pulse in a food processor until very finely ground, almost a paste.

   Ca. 10 min.

   Kokkens note: Work in batches if necessary to avoid overcrowding the grinder or food processor.

4. 4

   Transfer the ground meat mixture to a large bowl. Add the ice water, salt, white pepper, marjoram, and nutmeg.

   Ca. 2 min.

5. 5

   Using your hands or a stand mixer with a paddle attachment, vigorously mix the meat mixture for 5-7 minutes until it becomes a smooth, sticky, and homogeneous paste. The mixture should feel emulsified.

   Ca. 7 min.

   Kokkens note: The mixture should be very cold during this process. If it gets warm, pop it back in the freezer for a few minutes.

6. 6

   Press the meat paste firmly into the prepared loaf pan, ensuring there are no air pockets. Smooth the top with a spatula.

   Ca. 3 min.

   Kokkens note: For an extra crispy crust, score a crosshatch pattern on top of the loaf with a knife.

7. 7

   Bake for 90 minutes, or until the internal temperature reaches 70°C (160°F) and the top is golden brown and crispy.

   Ca. 1 t. 30 min.

8. 8

   Remove the Leberkäse from the oven and let it rest in the pan for 10 minutes before slicing and serving.

   Ca. 10 min.

   Kokkens note: This resting period allows the juices to redistribute, making for a more tender and flavorful loaf.