Leberkaese
(German meat and pork meatloaf )

Leberkaese is a meatloaf with a really fine texture. You could compare it to maybe the texture of bologna or a frankfurter only the flavor is much different. This is popular in many parts of Germany as well as in Austria mostly as a breakfast and lunch meal. It is cut hot right out of the oven and enjoyed with a medium or spicy mustard. For breakfast it is thinly sliced and served with a platter of smoked sausage. In Bavaria a thumbs width slice is served on a roll and eaten much like we would a hamburger

It is sliced about finger width and served on a plate, or on a roll with mustard, or fried and topped with an egg as well.

To help achieve the fine texture you grind the meat several times and the last time with ice. This acts as a binder to make it hold together better. It also makes it juicier, and achieve what they call "solubiliziation".

German

Zutaten:
3 kg Rindfleisch; mager
5 kg Schweinehals
250 g Fettes Wammerl mit Schwarte
1 Zwiebel
80 g Salz
8 g Weisser Pfeffer;
gemahlen Majoran
2 Knoblauchzehen, zerdrueckt
Zitronenschale; abgerieben
1 1/2 l Wasser
10 g Schweineschmalz

English

Ingredients:
3 kg (4 1/2 lbs) Lean Beef
5 kg (11 lbs) pork neck meat
250g   (1/2 lb) fat bacon with rind
1 onion ( chop fine, it doesn't say so but I assume this will be necessary)
80 g (3 Tblsp). of salt
8 g white pepper;
Ground Majoran
2 garlic cloves crushed
Lemon grated lemon peel
1 1 / 2 litres of water.
1/2 cup lard

approx. translation

Preparation:
Grind the meat in batches with the salt and water to achieve a smooth shiny mix.

Mix altogether and keep in the fridge to allow to swell
. (No time given)

Mix the chopped onions and spice and lemon peel in.

Grease a loaf pan and add the mix and bake for 1 1/2 to 2 hours in a medium oven.