Bavarian Leberkäse

Ingredients for 8 servings:

• 800 g lean beef
• 800 g pork, e.g. neck
• 400 g bacon, without rind
• 2 tsp salt
• 2 tsp white pepper
• 1 onion(s)
• 2 tbsp marjoram
• 50 g butter
• 500 ml ice, crushed

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Original recipe

All meat must be thoroughly chilled before processing. Then cut into large pieces and mince through the fine disk of a meat grinder. Place both types of meat in a blender with a spatula and mix until smooth, adding salt, pepper, and ice. Mince the bacon through the coarse disk of a meat grinder and mix loosely into the meat mixture. Peel and grate the onion, then mix it into the meat mixture along with the marjoram. Chill this mixture again. To bake, grease a loaf pan with butter and fill it with the meat mixture. Smooth the surface and score it into a diamond shape with a knife (approx. 5 mm deep). Then place the Leberkäse in a preheated oven on the middle rack at 180°C and bake for about 1 hour (fan oven approx. 160°C, gas mark 2 – 2 1/2).