E-mail your comments/questions about this site to: EmediaHunter@nrahq.org, For questions/comments about American Hunter magazine, please e-mail:Publications@nrahq.org, You can contact the NRA via phone at: NRA Member Programs1-800-672-3888, To advertise on American Hunter, visit nramediakit.com for more information. This dish is a specialty of south Germany, and literally means ‘liver cheese’—liver is used in some recipes and not in others, depending on the region. I love both, nutmeg and mace but I think that mace gives this dish a better flavor than nutmeg. by Brad Fenson - Tuesday, March 27, 2018. Also, Ginger is rather rare in our recipes and Cardamom is hard to get in Germany. Prague #1 is mixture of 6.255 sodium nitrite and sodium chloride. Which is the outer ‘web’ that covers the nutmeg pod. The meat we use for making the meatloaf in Germany is mostly half pork and half beef. In the video, you can see me checking the temperature and I explain that it needs to stay below 12°C / 53°F. Cover the bowl and refrigerate for 30 minutes.3. Put the elk, pork, spice mixture and onions in a food processor and blend, gradually adding the ice until the mixture forms a smooth paste (you may need to do this in a few batches to ensure the food processor isn’t overloaded). Pack the cold meat mixture into the loaf pans, being careful to eliminate any air space. This can also be done with two passes through a meat grinder with a fine blade. www.mybestgermanrecipes.com/bavarian-fleischkaese-leberkaese-recipe The Leberkäse was invented in the 18th century in Munich. Leberkäse bedeutet dem Ursprung nach „Reste im Kasten“, was treffend auch die Herstellung des Produkts beschreibt. Wenn überhaupt dann heißt das Ding meat loaf. It is important to note that there’s no liver in Bavarian Leberkäse, although as a rule liver is present in examples made outwith Bavaria. The most obvious way is to eat it warm and in slices of 1 cm or 1/2 inch just when it comes out of the oven. Leber leitet sich ursprünglich von alt-hochdeutsch laiba ab, was so viel wie Rest bedeutet; analog kommt der Begriff auch in Ortsnamen wie z. Chill the loaf pan in the fridge or freezer.4. Das Suffix -käse ist eine Dialektvariante für Kasten (vgl. Preheat the oven to 350 degrees and heavily grease two loaf pans with the melted butter or lard, making sure to grease the corners especially. Formed into a loaf, the Leberkase is then baked to develop a crust. Cut all the meat in smaller pieces to fit into the meat grinder. You could compare it to maybe the texture of bologna or a frankfurter only the flavor is much different. Vielleicht klappt das auch in die USA? German Leberkäse (sometimes known as Leberkas or Fleischkäse) is an authentic German snack popular in parts of Bavaria, Austria and parts of Switzerland. Your email address will not be published. Avoid air pockets, fill in every corner of the baking pan. With 3kg of meat mass we needed several days until it was eaten completely. I had some trouble finding all the spices here in Texas but since I live in Houston – the most diverse city in the nation – I decided to ask my neighbor, who is from Pakistan. This German specialty Leberkäse or meatloaf is delicious with rye bread, mustard and sauerkraut. All the best, Leberkaese is a meatloaf with a really fine texture. Best, You could compare it to maybe the texture of bologna or a frankfurter only the flavor is much different. Food processors are also not very common since German kitchens don’t provide a lot of space. Fill the pans about half full. Bake at 160°C / 320°F for 60 to 90 minutes or until the center temperature has reached 72°C / 163°F. Check your inbox or spam folder now to confirm your subscription. Jun 14, 2020 - Explore Anna Austin's board "German Meatloaf" on Pinterest. While looking up the American equivalents of my German ingredients, I got a little worried that I might recommend the wrong stuff and accidentally have someone poison themself. If that is a proper equivalent, English speakers will recognize nutmeg much easier than macis. First things first: What a big brand in America is selling as Liver Cheese in the cold cuts section, is absolutely not tasting the same as my recipe here! But if one can’t find mace, nutmeg would be the best substitute. ich benutze das Nitrit von Würzteufel. I could never really figure out what spices are in Leberkäs (Liver Cheese) until I read the recipe. Schaller & Weber Leberkase is truly one of our specialties. Also you can substitute 1 … Recipe: Wild Game Leberkäse (German Meatloaf) by Brad Fenson - Tuesday, March 27, 2018. Fascinating there are so many Indian spices! I got my phosphate and nitrite in Germany but the company doesn’t deliver outside Europe, so I will tell you what my package contains and what I think might be an equivalent here in the US, but you please think & decide for yourself: This said, the amounts are very little: 18g nitrite, 1 g phosphate, and 0.5 g citric acid is all you need. Thank you, thank you!! If you are only freezing some leftover slices, it works best to fry the slices in a pan with some oil. It really took me a while to find this recipe for original German rolls, which turned out perfectly every single... Yeast is sold out at many places since it seems that everyone decided to bake their own bread during the... Each year, lots of Germans start a Rum Pot during the summer months and enjoy the fruits of their work... Weisswurst is just one of the many sausages we have in Germany, but this one is very special! Combine the cornstarch, Tender Quick, salt, paprika, white pepper, marjoram, thyme, nutmeg, and ginger in a small bowl.2. When you want to reheat it, just thaw it, then put it into the oven. She would have helped me out but wasn’t in town. Hallo Barbara. If the temperature is in the cooler range, keep mixing it. Hi John, The toughest ingredient for Germans is a different one though: crushed ice! Both are necessary, although you should not eat foods with it too often. Prepare a baking pan with oil or butter, then add the meat mass. But Oktoberfest is only once a year, right? It is also used in a meat salad, called fleischsalat, which uses the leberkäse finely chopped as a side, and tossed with vinegar, oil, salt and pepper. This is popular in many parts of Germany as well as in Austria mostly as a breakfast and lunch meal. Moreover, the content of liver is limited to 5% in Stuttgart whereas in Bavaria there is no mandate on the liver content. *This recipe makes two loaves and freezes extremely well. Both are necessary, although you should not eat foods with it too often. It’s important to keep the meat cool throughout the mixing process, so keep it chilled and moving freely in the food processor, so it doesn’t heat up. It consists of beef, pork and fat and is made by grinding the ingredients, mixing them very finely and then baking it as a loaf in an oven safe dish until it has a crunchy brown crust. I am originally from Bavaria and my recipe is a Bavarian Leberkäse “Munich style”. Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins August 13, 2020 Posted by admin at 8:35 am Leberkaes with Cabbage Salad, Local German Specialties, Oktoberfest Recipes Tagged with: cabbage, german, leberkaese, leberkas, leberkase, meatloaf, oktoberfest, Oktoberfest Recipes, salad No Responses » The nitrite is making the liver cheese pink. This is popular in many parts of Germany as well as in Austria mostly as a breakfast and lunch meal. I was hesitant about putting things like phosphate and nitrite into my liver cheese. The German meatloaf classic recipe, or any other meatloaf variation, is very popular in Germany. this is very flavorful. So many spices! After a couple of minutes, check the temperature. I learned so much about Octoberfest and other cultural tidbits since subscribing you your site! You can also cut very thin slices and use them as cold cuts on a sandwich. But I decided to try it anyway and it turned out a big success at first try already. Hier der amazon Link zum Produkt: https://www.amazon.de/Nitrithaltiger-Salzersatz-NPS-Natriumreduziertes-Nitritp%C3%B6kelsalz/dp/B00VMCU7SU/ref=sr_1_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3%91&keywords=nitrat+w%C3%BCrzteufel&qid=1574537302&sr=8-1. Occasionally I made my own GERMAN MEATLOAF. Leberkäse is a special sausage meat and is very popular in the South of Germany, Bavaria. If you use regular salt instead, your liver cheese will taste the same but will have a rather white color. You can use a blender or hand grinder, but the texture will not be as smooth. Pfuirti Gott bis bald Walter. Sometimes if you use only lean beef it can get too dry because this beef has a very low fat content. My mother was from Germany and your recipes are so reminiscent of some of her preparations!! It must stay below 12°C / 53°F. Well, it is important to make sure that the meat, water (ice) and other ingredients are binding together. Why is that important? SUBSCRIBE. … Liver Cheese (German Meatloaf) – Leberkäse Read More » auch englisch: „case“). While it is all mixed in the food processor, heat is created, therefore you want to keep this heat below the recommended temperature. There is no sauce added since this is so juicy, it simply doesn’t need a sauce and also a sauce would spoil the whole taste. Mar 22, 2016 - Explore Lisa Stephens's board "German Meatloaf" on Pinterest. This southern German speciality is a rich, compact meatloaf made from finely ground corned beef, pork, bacon and onions and baked till it forms a dark brown crust. Barbara. Viel Spaß beim Kochen! Easy to make the loaf is a great partner to your favourite summer salads. Similar to a frankfurter and the equivalent of North American meatloaf, the name literally translates from German into “liver” (leber) “cheese” (käse) but thankfully contains neither. Instead, we need to use an ice tray, fill it with water, put it into the freezer and wait for hours for it to be frozen. Smooth out the top and use a knife or spatula to score lines across the top in a crisscross diamond pattern. Required fields are marked *. In Bayern mit Lberkaes meint man”Lebens Block”. See more ideas about german meatloaf, meatloaf, good meatloaf recipe. Ingredients:• 1 lb. I would say it is the most adventurous recipe in the traditional German cuisine! It is a skinless sausage made as a meatloaf … Add the ice to the food processor with knife attachment and crush to smaller pieces if needed. To keep the meat red/pink in the cooking process, you will need a Curing Salt like this below: The recipe below is written in German and the English translation next to it (US measurements) Have fun making this dish, I hope it will taste just as you remember it. Very often you can see a “Leberkäs Semmeln” at a German bakery: A dinner role cut open with butter and a thick slice of liver cheese in between the bun halves. Then we need a food processor or the like to crush it. You can easily wrap a Liver Cheese in a freezer bag and freeze it for some weeks. The phosphate is necessary to help with the binding of the meat. Aber rein sprachwissenschaftlich hat diese Speise weder was mit Leber noch mit Käse zu tun…. Wenn Du jemanden hast er es Dir in die USA schickt, ist es vermutlich am leichtesten. genauer gesagt in Las Cruces New Mexico. 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