in Germany

Leberkäse

updated

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Ingredients for 4 servings:

  • 750 g liver(s) of pork or veal
  • 150 g bacon, fat, smoked
  • 1 large onion(s)
  • 2 rolls
  • salt and pepper
  • 1 pinch of marjoram
  • 150 g bacon, raw fat, for laying out, thinly sliced
  • 2 eggs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with liver

Roughly chop the liver, onion, and smoked bacon. Put them in a meat grinder with the bread rolls, which have been soaked in cold water and squeezed out the excess water, or finely chop them in a food processor. Add the spices and eggs and season to taste. Mix everything well into a dough. Line a loaf pan with the raw bacon slices and pour in the batter. Bake at 180°C (350°F) for 45-55 minutes, until the Leberkäse has a nice brown crust. Serve hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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