Spessart robber spread

Ingredients for 1 servings:

• 150 g Leberkäse, in one piece
• 150 g cooked ham, in one piece
• 150 g bacon, diced
• 2 onions, very finely chopped
• 1 garlic clove(s), finely chopped
• 200 g cream
• 400 g processed cheese (cream)
• 400 g processed cheese (herb)
• 1 bunch parsley, very finely chopped
• 1 tbsp pepper, freshly ground, more to taste
• 2 tsp sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

very spicy spread, popular gift from the kitchen

Cut the Leberkäse (meatloaf) and cooked ham into very fine cubes. Heat 1 teaspoon of oil in a non-stick pan and fry the raw ham for about 5 minutes. Add the onions and fry for another 5 minutes. Remove from the pan. Add 1 teaspoon of oil to the pan, heat, and fry the Leberkäse (meatloaf) and cooked ham cubes until light brown, then set aside. In a high-sided pan (I use a non-stick wok), heat the cream and dissolve the cream cheese, stirring constantly. Mix all the fried ingredients with the melted cheese mixture and bring to a boil. Stir in the chopped parsley. Pour the mixture into jars while still hot and seal immediately. If you prefer a finer consistency, you can chop everything up a bit with a hand blender before filling. I prefer the chunky version. This makes about 4-5 jars of 350 ml each, which will keep for 2 weeks in the refrigerator. The spread tastes excellent with fresh farmhouse bread.