2020-08-13 / test@t
Leberkese (meat bread)
Leberkese, or meat bread, is native to Bavaria, where the famous Oktoberfest takes place. They serve such "bread" as a hot dish - with mashed potatoes, fried eggs and accompanied by stewed cabbage. It turns out very satisfying and very German. But leberkese can be eaten cold, with pretzels and beer, as the same Germans do at a beer festival.
- pork (neck) - 500 g
- lean beef - 150 g
- unsalted lard (or pork brisket) - 200 g
- ice frappe - 150-200 g
- salt with nitrite - 20 g
- ground white pepper - 2.25 g
- nutmeg (ground) - 0.5 g
- ground paprika - 0.5 g
- ground ginger - 0.3 g
- ground cardamom - 0.3 g
- soda - ½ tsp.
- leberkese - 4 pieces 120 g each
- mashed potatoes - 400 g
- stewed cabbage - 400 g
- egg - 4 pcs.
- cornice - 100 g
- pickled tomatoes (preferably cherry) - 100 g
- radish - 2-3 pcs.
- green onions - a few feathers
- homemade mayonnaise
- salt pepper
STEP-BY-STEP COOKING RECIPE
Meat and lard should be chilled, not higher than 0 ° C. Twist them through a meat grinder.
Transfer the resulting minced meat to a blender bowl, add all the other ingredients. (If there is no salt with nitrite, which gives the meat loaf a pink color, you can use 22 g of table salt.) Punch the mass in a blender until smooth, gradually adding ice frappe.
Grease a bread pan (you do not need to grease a silicone one). Put the meat mass into it.
Put the meat mass in a silicone baking dish (for 1 kg), sealing with hands soaked in cold water (so that the air can escape as much as possible), level the surface.
Place the dish in an oven preheated to 180 ° C for 60-90 minutes (depending on the oven).
Remove the finished meat loaf from the oven. Let stand for 10 minutes in the form, and then carefully remove.