Thanks to Skip Torpak, I now have the key to my daughter’s unending happiness… he shared with me the recipe and technique for How to Make Leberkase! Of course, nothing is easier than going to a German Butcher or German Deli and buying it… but what if you are in an are where there just isn’t one? Also, buying Leberkase can get a bit expensive. My Oma would laugh to think of Leberkase as a gourmet delicacy, but that is how the price seems.
Making your own Leberkase is cheaper, and you have control of what goes in to the recipe. Or, like Skip, you can add extras to make your own signature Leberkase.
How to Make Leberkase
Ground Beef-600g (1.32 lbs)
Ground Pork-400g (.88 lbs)
Pork Belly or Bacon- 100g (.22 lbs)
Liver 100g (.22 lbs)
Kosher Salt 1-2 tsp (1 if you use BACON)
White Ground Pepper- 1 tsp,
Corn Starch-2 Tbsp
Marjoram– 2 Tbsp (I GO HEAVY, HEAPING…. really this is where the flavor is!)
2 Medium Onions
Pink Salt #1 OR Morton’s Curing Salt– 1 tsp.
This now all gets run through a food processor. You can use a blender or hand grinder, but the texture will not be as smooth.
500g of ice is used, dropping a few cubes (3) at a time, to keep the meat cool. I feel the side of the bowl and when it starts to feel like its warming up, I add a few more ice cubes.
Note, I like to run mine for at least an hour (each batch). I will stop and take the bowl off the processor and place it in the refrigerator and give the processor a break to cool down. I have a 14 cup Food Processor and all these ingredients will make 2 batches that get processed. I just try to half everything I run through the processor. The more time you give Processing, the more smoother (texture like bologna)
I place all the processed batches in a bowl and by hand mixed the 2 batches together. This is where you can add any thing you want; red peppers and or green, chunks of cheese, olives etc. you can be creative. (I used a whole Red Pepper in this one. Each and every one I have made now has been different with what I throw into it.)
Put mixture into 2 loaf pans.
BAKE AT 350F (180C) DEGREES FOR 40 MINUTES (SUGGESTED), I USUALLY GO NO MORE THAN 1 HOUR
At this point, you can eat it… warm or cold… or slice and fry it, maybe even with an egg on top.
Where to find Curing Salt
You need Curing Salt to make it work
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