For the sweet mustard (3 weeks in advance)
- 125 g Yellow mustard seeds or mustard flour
- 125 g Black mustard seeds or mustard flour
- 250 g Raw cane sugar
- 300 ml Water
- 200 ml Red wine vinegar (5% acid)
- 1 tbsp Salt
- 1 Bay leaf
- 5 Peppercorns
- 2 Cloves
- 3 Juniper berries
For the pretzel rolls
- 600 g Flour
- 150 ml Warm water
- 21 g Fresh yeast
- 1 tsp Sugar
- 1 tsp Salt
- 40 g Butter
- 150 ml Milk
- 100 g Emperor soda
- 2 liter Water
For the meat loaf
- 600 g Pork belly (double minced)
- 400 g Beef shoulder (double minced)
- 30 g Starch
- 1 tsp Baking powder (diphosphates as acidulants)
- 275 ml Cold water
- 2 tbsp Nitrite curing salt
- 1 tbsp Garlic powder
- 1 tbsp Pepper powder
- 1 tbsp Allspice (powder)
- 0,333333 Freshly grated nutmeg
- Red food coloring
Make the sweet mustard (3 weeks in advance)
- If you have the ambition to produce the sweet self you have to prepare the whole thing relatively far in advance. It takes about 3 weeks for the sharpness of the mustard seeds to dissipate as much as possible. If you have no problem with hot, sweet mustard, you can of course eat it beforehand. But that's not typical. You will get about 1 kilo of sweet mustard from the amounts given.
- If you bought mustard seeds and not mustard flour (black and yellow), you have to process them into flour yourself first. A spice grinder or a hand blender can be used for this. Make sure it is as fine as possible. Put the spices in a saucepan with the water. Bring to the boil briefly, remove from heat and let steep for 15 minutes. Add the raw cane sugar to the mustard flour. Mix the vinegar with the cooled brew and add to the sugar-mustard flour mixture. Mix everything well.
- Let the mustard mixture stand open for a day at room temperature. After a day, fill the mustard into sealable jars. The mustard now needs 2-4 weeks to lose some of the spiciness it has gained. Store it locked in a cool, dark place. The basement is perfect.
The pretzel rolls
- For the pretzel rolls, mix the water with the yeast and sugar. Add the milk, flour, salt and softened butter and knead the dough for 7-10 minutes until smooth. Shape the dough into a ball on your work surface and grease the bowl. Put the dough ball in the bowl, cover it and let it rise for about 1 hour. After one hour, weigh out 8 pieces of the same weight from the dough and shape into balls. Make sure there is good surface tension. Cover the balls and let rise for another 30 minutes.
- Then mix the water with the baking soda and bring to the boil in a saucepan. Then reduce the heat. Press the dough balls flat from above (rolls are not round) and place them individually on a slotted spoon and immerse them in the hot, but no longer boiling, baking soda water for about 10 seconds. Then put the rolls back on the baking sheet. Bake them in the preheated oven at 200 ° C O / U for about 15 minutes.
- While the rolls are in the oven, it's time to prepare the Leberkäse. When I read that the secret behind the Leberkäse is neither in a special meat nor in an unusual cooking method, but in meat and red food coloring, I was initially a bit disappointed. On the other hand, this makes it child's play to make a perfect Leberkäse at home.
- For the sausage meat, the meat and the water should be ice cold so that everything is properly bound. Put the water and the minced meat in the freezer 15 minutes before use. Meanwhile you can mix all the spices together and put them in a bowl along with the starch and baking powder. When it comes to baking powder, it is important that diphosphates have been used as acidulants (you can see that on the packaging). That also helps us bond. The nitrite curing salt is also essential. But for the taste, not for the bond.
- Now add the meat to the spices, starch and baking powder. Mix everything well. Then add the water to the minced meat in sips and knead well each time. When the meat has completely absorbed the water, add enough of the food coloring until it turns a slightly pink color. Then knead for another 8 minutes.
- Then put the sausage meat in a loaf pan. Now it is important to get the air out of the sausage meat. To do this, first press carefully and then smooth the surface evenly with stroking movements. To do this, you should always lightly moisten your hands with cold water. When the sausage meat is smooth, moisten the surface again with cold water so that a thin film of liquid can be seen. Then bake the meat loaf in the mold for one hour at 150 degrees. If you want a particularly nice crust, turn on the grill function for the last few minutes.
Put the meat loaf together
- Cut the pretzel rolls. Cut the Leberkäse into finger-thick slices and place on the lower half of the bread roll. Brush with sweet mustard if you like. Good Appetite!