Gerald's Leberkäse

Ingredients for 30 servings:

• 2 kg pork belly
• 1 kg minced meat, mixed
• 250 g smoked bacon
• 250 g crushed ice
• 60 g curing salt or regular salt
• 18 g cutter aid, if necessary
• 10 g white pepper, ground
• 3 g nutmeg
• 3 g sweet paprika powder
• 3 g garlic powder
• 2 g ginger powder
• 2 g cardamom
• 2 g caraway powder
• Butter or margarine for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

easier than you think, better than you hope.

Remove bones, cartilage, and rind from the pork belly and bacon. Tip: I always freeze the trimmings when I make a sauce. Then cut the meat into cubes about 1 cm long, marinate with the spices, and place in the freezer for about 30 minutes. Run everything through the meat grinder twice. The small, ice-cold cubes make this easier and ensure hygiene. Then mix by hand, with a hand mixer, or in a food processor until it forms a sticky or cohesive consistency. This takes about 10-15 minutes. You can actually bake it now; if you add the ice cream while stirring and stir until it’s melted, it will become a coarse meatloaf. Whisk in the food processor for about 10 minutes, constantly adding ice cream to prevent the mixture from getting too warm. Clean the edges occasionally with a spatula and fold it in. Brush a loaf pan with butter or margarine and fill the pan with the sausage meat to just below the rim. I always cut a diamond pattern about 1-2 mm deep into the surface. Bake at 170°C (top/bottom heat) for about 45 minutes. Image 4 shows the minced meat unprocessed -> stirred until thickened -> and chopped. I spent a long time experimenting and developed various recipes. But this is the best so far – my students and I think. I specifically work with conventional kitchen appliances to encourage everyone to try it for themselves.