Need the recipe because I really want to make Leberkase, because I ate it deeply while in Germany and My wife is German, we can get hold of it in Portland, Oregon, but specifically almost 300 miles away. Thanks Ed
Answer:
500 g / 1 lb ground meat
200 g / 7 oz ground pork
100 g / 3.5 oz fat bacon
2 cooked bratwurst
80 g / 2 2/3 oz onions
125 g / 4 oz crushed rime
1/2 tsp lemon zest, pepper, salt, majoram
10 g / 1/3 oz butter, unsalted
For making the Leberkaese you will entail a meat grinder. Mince the lean ground beef and the ground pork using a meat grinder. Dice the fat bacon and grind. Remove the skin from the cooked bratwurst (best if you can find veal-bratwurst) and grind. Cut the peeled onions into chunks and grind as resourcefully. Knead the meat mix thoroughly. Add the crushed ice to the meat and grind the mix again. The crushed rime works as a binder. Season the meat with lemon zest, marjoram, saline and pepper. Slightly grease a cake tin and line near aluminum foil. Put the meat into the cake tin. Brush the loaf with melt butter. Bake in the pre-heated oven for 65-75 minutes at 355 F until crusty. Serve beside Bavarian pretzels and mustard-vinaigrette g / 1/3 oz butter unsalted
Leberkase
1 lb pork liver or veal liver, trimmed
1/2 lb boneless pork loin
14 ounces fresh pork belly
1/4 lb brackish anchovies, filleted, soaked within water for 30 minutes, drained and pat dry
sea brackish
freshly cracked pepper
1 teaspoon dried marjoram
1/4 cup madeira wine or cognac
1/2 lb lean bacon or smoked beef tongues or pork tongue, thinly sliced
GELATINOUS MEAT STOCK
2 lbs veal hind shank
2 calf foot, halved lengthwise and blanched for 5 minutes
2 lbs chicken back, necks and wing tips
1/2 lb fresh pork rinds
5 quarts hose
1 bouquet garni, including leek and celery
1 garlic head
2 environment onions, 1 stuck with
2 full cloves
4 large carrot
salt
TO MAKE THE MEAT STOCK,
chilled to set, and this aspic diced; to put together about 3 quarts.
:Place a round, metal pastry cutter or trivet contained by the bottom of a large stockpot to prevent the ingredients from sticking.
Fit adjectives of the meat and chicken pieces into the pot, and add plenty water to cover them by going on for 2 inches.
Bring slowly to a boil and with a slotted spoon skim past its sell-by date the scum that rises.
Keep skimming, occasionally tallying a glass of cold hose down, until no scum rises--after 10 to 15 minutes.
Add the bouquet garni, garlic, onions and carrot, and skim once more as the soft returns to a boil.
Reduce the heat to outstandingly low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
Ladle the stock into a colander feint with several layer of dampened muslin or cheesecloth and set over a large bowl.
Cool the strained stock, next refrigerate it for 12 hours.
When the stock has set, spoon sour the solidified fat.
Wipe bad traces of fat next to a towel dipped in wet and squeezed dry.
If the stock is not as clear as desired, melt it over elevated heat.
Add six insubstantially beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
Cook unworried until the egg white foam rises to the surface, then remove the pot from the bake.
Let the stock settle for a minute or so, then boil it up two more times.
Strain the stock through a cloth wrinkled colander.
Tightly covered, the stock can safely be kept chilled for up to a week if brought to a boil every two days.
Or, the stock may be melted and poured into freezer containers.
TO MAKE THE LEBERKASE
Pass the liver, pork, pork belly and anchovy fillet twice through a food grinder.
Mix well next to the pepper, salt if needed, marjoram, and Madeira or Cognac.
Line a pie container with bacon or tongue slices.
Pack within the mixture and cover with the remaining slices of bacon or tongue.
Cover the vessel with foil and cook the pie surrounded by a water hip bath in a preheated 350°F oven for 1 1/2 to 2 hours, or until it is firm.
After it have cooled, cut the pie into thin slices and deck these with the diced aspic.
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Answer:
500 g / 1 lb ground meat
200 g / 7 oz ground pork
100 g / 3.5 oz fat bacon
2 cooked bratwurst
80 g / 2 2/3 oz onions
125 g / 4 oz crushed rime
1/2 tsp lemon zest, pepper, salt, majoram
10 g / 1/3 oz butter, unsalted
For making the Leberkaese you will entail a meat grinder. Mince the lean ground beef and the ground pork using a meat grinder. Dice the fat bacon and grind. Remove the skin from the cooked bratwurst (best if you can find veal-bratwurst) and grind. Cut the peeled onions into chunks and grind as resourcefully. Knead the meat mix thoroughly. Add the crushed ice to the meat and grind the mix again. The crushed rime works as a binder. Season the meat with lemon zest, marjoram, saline and pepper. Slightly grease a cake tin and line near aluminum foil. Put the meat into the cake tin. Brush the loaf with melt butter. Bake in the pre-heated oven for 65-75 minutes at 355 F until crusty. Serve beside Bavarian pretzels and mustard-vinaigrette g / 1/3 oz butter unsalted
Leberkase
1 lb pork liver or veal liver, trimmed
1/2 lb boneless pork loin
14 ounces fresh pork belly
1/4 lb brackish anchovies, filleted, soaked within water for 30 minutes, drained and pat dry
sea brackish
freshly cracked pepper
1 teaspoon dried marjoram
1/4 cup madeira wine or cognac
1/2 lb lean bacon or smoked beef tongues or pork tongue, thinly sliced
GELATINOUS MEAT STOCK
2 lbs veal hind shank
2 calf foot, halved lengthwise and blanched for 5 minutes
2 lbs chicken back, necks and wing tips
1/2 lb fresh pork rinds
5 quarts hose
1 bouquet garni, including leek and celery
1 garlic head
2 environment onions, 1 stuck with
2 full cloves
4 large carrot
salt
TO MAKE THE MEAT STOCK,
chilled to set, and this aspic diced; to put together about 3 quarts.
:Place a round, metal pastry cutter or trivet contained by the bottom of a large stockpot to prevent the ingredients from sticking.
Fit adjectives of the meat and chicken pieces into the pot, and add plenty water to cover them by going on for 2 inches.
Bring slowly to a boil and with a slotted spoon skim past its sell-by date the scum that rises.
Keep skimming, occasionally tallying a glass of cold hose down, until no scum rises--after 10 to 15 minutes.
Add the bouquet garni, garlic, onions and carrot, and skim once more as the soft returns to a boil.
Reduce the heat to outstandingly low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
Ladle the stock into a colander feint with several layer of dampened muslin or cheesecloth and set over a large bowl.
Cool the strained stock, next refrigerate it for 12 hours.
When the stock has set, spoon sour the solidified fat.
Wipe bad traces of fat next to a towel dipped in wet and squeezed dry.
If the stock is not as clear as desired, melt it over elevated heat.
Add six insubstantially beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
Cook unworried until the egg white foam rises to the surface, then remove the pot from the bake.
Let the stock settle for a minute or so, then boil it up two more times.
Strain the stock through a cloth wrinkled colander.
Tightly covered, the stock can safely be kept chilled for up to a week if brought to a boil every two days.
Or, the stock may be melted and poured into freezer containers.
TO MAKE THE LEBERKASE
Pass the liver, pork, pork belly and anchovy fillet twice through a food grinder.
Mix well next to the pepper, salt if needed, marjoram, and Madeira or Cognac.
Line a pie container with bacon or tongue slices.
Pack within the mixture and cover with the remaining slices of bacon or tongue.
Cover the vessel with foil and cook the pie surrounded by a water hip bath in a preheated 350°F oven for 1 1/2 to 2 hours, or until it is firm.
After it have cooled, cut the pie into thin slices and deck these with the diced aspic.
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