Leberkäse

Ingredients for 10 servings:

• 750 g beef
• 750 g pork, shoulder or neck
• 500 g pork, belly, fresh, fat with rind
• 1,000 g crushed ice
• 33 g salt
• Nutmeg or Mace (nutmeg blossom
• Pepper, white
• 1 lemon(s), zest only
• Ginger, ground
• 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Chop all the meat from the fridge and season with salt (11g per kg of finished mixture), plenty of mace or nutmeg, a little grated lemon zest, white pepper and ground ginger. To retain the colour and enhance the flavour, add a pinch of sugar. Put through a meat grinder (fine disk). Grind in portions together with the crushed ice in a blender. The fat and ice create a creamy, emulsified mixture; the ice prevents the egg whites from curdling. Briefly mix the finished portions again to obtain a homogeneous mixture. If coarse meatloaf is desired, leave some of the minced meat mixture out of the blender and briefly stir it into the mixture now. Pour the finished dough into a greased loaf pan (only fill 2/3 full, it will rise!) and bake in a preheated oven at 180°C for 1.5 to 2 hours. Baking causes the water to evaporate, making the Leberkäse more flavorful and enhancing its fine pore structure. After baking, remove it from the pan and enjoy—yum! Don’t throw away the sauce left in the pan!