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.