|
|
|
 |
|
|
Leberkaese
A Recipe from Bavaria! |
 |
|
1lb 2oz. beef meat
1lb 2oz. pork meat
11oz. pork liver
2oz. bacon
5 1/2oz. fine plain bread crumbs
2 large onions
2 eggs
1 bundle of fresh parsley
1 tsp. marjoram
1 tsp. salt
1/2 tsp. pepper
dash of thyme
dash of rosemary
dash of lovage
dash of cayenne pepper
2-3 cups clear broth
1-2 Tbls. pork lard
|
Finely chop meats and liver, peel and dice the onions, also dice the bacon. Process this mixture twice through a meat grinder until smooth.
Prepare a firm dough while adding the eggs, finely chopped parsley, bread crumbs and spices. Gradually work in the broth and set the dough aside for 30 minutes.
Brush a loaf pan with melted lard and fill with the meat dough. Place into preheated oven (425-450F) for 30 minutes, then brush crust with melted lard until very shiny.
Turn upside down onto a meat platter and remove from the pan, slice and serve!
In memory of ChristelGA
Click on The Kitchen and Gourmet for more recipes from Germany!
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: Germany |
|
Submitted by: |
|
Susi Birkenstock
Germany |
|
|
|
|
| This recipe has been viewed 11654 times. |
|
|
|
