LEBERKASE
This smooth, delicate pork Pate is made with onion, garlic and eggs. The loaf shaped "sausage" is cut into thick slices and either steamed or gently sauteed. Leberkase (German for liver cheese) is served warm or at room temperature. It's delicious with rye bread and mustard. Prep time does not include prep time for meat stock.
Provided by DeSouter
Categories Lunch/Snacks
Time 2h30m
Yield 2 1/2 pound loaf
Number Of Ingredients 20
Steps:
- TO MAKE THE MEAT STOCK,chilled to set, and this aspic diced; to make about 3 quarts.
- :Place a round, metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking.
- Fit all of the meat and chicken pieces into the pot, and add enough water to cover them by about 2 inches.
- Bring slowly to a boil and with a slotted spoon skim off the scum that rises.
- Keep skimming, occasionally adding a glass of cold water, until no scum rises--after 10 to 15 minutes.
- Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil.
- Reduce the heat to very low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
- Ladle the stock into a colander lined with several layers of dampened muslin or cheesecloth and set over a large bowl.
- Cool the strained stock, then refrigerate it for 12 hours.
- When the stock has set, spoon off the solidified fat.
- Wipe off traces of fat with a towel dipped in water and squeezed dry.
- If the stock is not as clear as desired, melt it over high heat.
- Add six lightly beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
- Cook undisturbed until the egg white foam rises to the surface, then remove the pot from the heat.
- Let the stock settle for a minute or so, then boil it up two more times.
- Strain the stock through a cloth lined colander.
- Tightly covered, the stock can safely be kept refrigerated 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 fillets twice through a food grinder.
- Mix well with the pepper, salt if needed, marjoram, and Madeira or Cognac.
- Line a pie pan with bacon or tongue slices.
- Pack in the mixture and cover with the remaining slices of bacon or tongue.
- Cover the pan with foil and cook the pie in a water bath in a preheated 350°F oven for 1 1/2 to 2 hours, or until it is firm.
- After it has cooled, cut the pie into thin slices and decorate these with the diced aspic.
Nutrition Facts : Calories 1879.6, Fat 147.9, SaturatedFat 51.5, Cholesterol 819.6, Sodium 2798.1, Carbohydrate 29.8, Fiber 4.8, Sugar 9.3, Protein 98
BAYRISCHER LEBERKAESE
Make and share this Bayrischer Leberkaese recipe from Food.com.
Provided by Anne Edgell
Categories German
Time 1h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Put all meats through meat grinder.
- DO THIS IN PORTIONS: In large bowl, mix a portion of the meat with salt and water until you have a smooth thick mass.
- When you have all meat mixed with the salt and water, mix the entire mass very well.
- Let rest in refrigerator for an hour.
- Chop onion very fine, then with the remainder of the ingredients mix into the meat mixture. Put in well greased baking loaf form.
- Push down and bake at 350F for 1 1/2 hours.
Nutrition Facts : Calories 6676.2, Fat 466.6, SaturatedFat 192, Cholesterol 2249.5, Sodium 26714.3, Carbohydrate 21.4, Fiber 4, Sugar 6.5, Protein 597.8
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