Make your own Leberkäse

Ingredients for 1 servings:

• 500 g pork neck
• 500 g beef brisket or lean pork loin
• 20 g salt
• 9 g allspice powder
• 4 g ginger, freshly grated
• 14 g garlic, grated
• 5 g white pepper
• 1 ½ g coriander powder
• 3 g nutmeg, freshly grated
• 4 g baking powder
• 18 g cornstarch
• 300 g crushed ice
• 100 ml beetroot juice
• Fat for the mold

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours

Classics from German cuisine without artificial additives

Cut the meat into strips suitable for grinding and freeze for about 45 minutes. While the meat is freezing, mix the spices thoroughly. Grind the slightly frozen meat through the fine disk of the meat grinder and freeze the mixture for another 45 minutes. Repeat this process one more time. Transfer the meat mixture to a food processor. Spread the spice mix over the mixture and start the machine on speed 1. Use the attachment that looks like a bishop’s miter. After about 2-3 minutes, increase the speed, add the beetroot juice and some crushed ice. The juice is for coloring only. Optionally, you can add 1 drop of red food coloring. You can also omit both the juice and the color; the final product will then be gray, but this will not affect the flavor. Continue increasing the speed while adding the remaining ice. Make sure the temperature does not exceed 12°C, otherwise the mixture will lose its binding power. Grease a loaf pan well, for example, using homemade lard. Using a swirl, place the sausage meat in batches into the loaf pan, thoroughly compacting each layer with a kitchen scraper. Smooth the surface with wet hands and, if desired, press in a pattern. Lightly cover the surface with water. Place the loaf pan on a baking rack in the middle of a preheated oven. A baking sheet lined with parchment paper can be placed underneath the rack. Bake at 160°C (top/bottom heat) for 70-90 minutes. If you want a brown crust, turn on the broiler shortly before the end of the baking time. The internal temperature should be between 65 and 70°C (149 and 158°F). Let the loaf cool slightly in the pan, then run a knife along the edges and turn the pan out.