Leberkäse

Bayerischer Rundfunk presents Paul Enghofer’s Leberkäse as a Bavarian recipe using pork, beef, Schweinespeck, ice and small measured portions of spices. This selected version follows his cooking-salt choice and the food-processor method.

The meat and Schweinespeck are cut small, passed through a meat grinder and chilled until nearly frozen. The supplied ice cubes are crushed in the food processor into ice snow and held ready. The ground meat, salt, supplied chopped onion and phosphate cutter aid enter the selected food processor for a few rounds.

The spices join the meat mixture with a little of the same ice snow and are processed for about one to two minutes. The ground Schweinespeck follows, then the remaining ice snow gradually, with several more minutes of processing. The mixture’s temperature is checked repeatedly as it becomes fine but viscous. A little supplied cold water may be added if the mixture becomes too stiff and the ice is insufficient.

The mixture is put into the selected supplied greased, cold loaf-cake form. A wet hand smooths the surface, and a knife presses a diamond pattern into it.

The mixture bakes on the middle oven shelf with top and bottom heat at about 120–160°C for about an hour or a little longer. The temperature is increased at the end for browning. The source also describes an optional temperature-probe check.