Leberkäse in a pot

Ingredients for 6 servings:

• 1 kg sausage meat, fine Leberkäse (pre-order from the butcher)
• 500 g smoked pork, raw
• 70 g pistachios, shelled, unsalted
• 2 tbsp marjoram
• 1 tsp pepper(s), ground dried (Pul Biber)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

individual small portions, quickly prepared and cooked

Preheat oven to 220°C fan/convection oven. Remove any remaining smoked coating from the smoked pork, then cut into 1 cm cubes. Mix the meat mixture with the smoked pork cubes, pistachios, marjoram, and Pul Biber. Transfer to a piping bag or freezer bag with the tip cut off (pay attention to the size so the smoked pork cubes fit through) and fill small, lightly greased ramekins to about 2 cm below the rim. The meat mixture will expand during cooking, so don’t overfill! Place the ramekins in the oven; for my jars, a 12-cup muffin tin is ideal for safe transport and stability. Cook for about 30-45 minutes, depending on the size of the ramekins. If the crust isn’t quite brown yet, broil for 2 minutes at the end. Serve immediately with salad and a variety of breads, mustard, and horseradish.