Cheese roll with Leberkäse, ketchup and horseradish filling

Ingredients for 1 servings:

• 500 g butter cheese or Gouda without holes, in a block (at least 45% fat, see tip below)
• 500 g Leberkäse in one piece
• ½ bottle of spiced ketchup
• ½ jar horseradish (apple or vegetable horseradish), 100 g jar, e.g. Spreewälder
• 1 bunch parsley, large bunch, fresh

Instructions

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

mom’s way

Place the cheese in a watertight freezer bag in a pan covered with water and simmer gently for 20-25 minutes until soft and malleable. Mince the Leberkäse and parsley together through a meat grinder. Stir the ketchup and horseradish into the Leberkäse mixture, season to taste, and ensure that the mixture remains spreadable and not too runny. First, spread the soft cheese out with your hands and then roll it out with a rolling pin into as rectangular a shape as possible (do this quickly before the cheese hardens again). Spread the Leberkäse mixture evenly over the rolled out cheese. Roll the cheese and mixture up lengthwise; this is best done with two people. Now you need a bit of finesse! To pick up the still-soft roll, place aluminum foil behind the finished cheese roll and wrap it in it. Seal the aluminum foil at the sides and place the roll in the refrigerator until it is firm enough to slice; this takes 45-60 minutes. To serve, cut the roll into slices and serve with baguette or toasted white bread. The cheese roll is ideal served on a platter or on small slices of bread, making it ideal for a buffet. Cheese tip: The cheese should be German butter cheese with at least 45% fat. A firm Gouda cheese will also work. It’s important that you can cook the cheese and roll it out like dough. In my experience, French butter cheese from Bonbel (50% fat) is not suitable, as it is difficult to roll out. If in doubt, ask at the cheese counter for advice.