| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
|
1 |
servings |
INGREDIENTS
| 3 |
kg |
Lean beef |
| 500 |
g |
Pork; (neck) |
| 250 |
g |
Pork fat* |
| 1 |
|
Onion; ground |
| 80 |
g |
Salt |
| 8 |
g |
Pepper; white, ground |
| 1 |
tb |
Majoran |
| 2 |
|
Cloves garlic; mashed |
| 1 1/2 |
l |
Water |
| 10 |
g |
Lard |
|
|
Lemon peel |
INSTRUCTIONS
* (I think that is what is meant, the German term is "Wammerl" which is
bavarian dialect, and I am not particularly good at this german-german
translation)
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.
EPS: 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.
PPS: 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.
Converted by MM_Buster v2.0l.
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