I was reading a book about the air war in Germany, WWII. A dish was mentioned, and I followed up and found a recipe on a Baverian web site. It's called Leberkase. Easy to make, and quite a different and delicious flavor.
Mannlicher
Bavarian Meat Loaf
I was reading a book about the air war in Germany, WWII. A dish was mentioned, and I followed up and found a recipe on a Baverian web site. It's called Leberkase. Easy to make, and quite a different and delicious flavor.
It sounds great...1/2 lb. lean steak & 1/2 lb. Country ribs....can't go wrong there...sure sounds better than hamburger meat..!!
So...what's with the ice water?
So...what's with the ice water?
Sounds like this is next Tuesdays meal when the daughter and grandkids come over for Family Dinner night, with some vegies of cause.
GUS
GUS
Real Leberkase doesn't have meat in it.............. well so little, it could be considered accidental.
It's just creamed fat with spices and a little colouring added to make it look pink.
Actually, alot of German wurst is the same. If you can't actually see the meat, there's probably very little in it.
The ice was added to stop the fat from burning/cooking/binding in the machinery as you creamed it into a toothpaste consistency.
It was then squirted into skins, ham presses, bread tins and boiled in the copper, or baked in the oven.
It's just creamed fat with spices and a little colouring added to make it look pink.
Actually, alot of German wurst is the same. If you can't actually see the meat, there's probably very little in it.
The ice was added to stop the fat from burning/cooking/binding in the machinery as you creamed it into a toothpaste consistency.
It was then squirted into skins, ham presses, bread tins and boiled in the copper, or baked in the oven.
Leberkäse (help·info) (German, literally means 'liver cheese'; sometimes spelled Leberkäs or Leberka(a)s in Austria and the Swabian, Bavarian and Franconian parts of Germany and Fleischkäse in Saarland, Baden, Switzerland and Tyrol) is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of corned beef, pork, bacon and onions and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust.
Grew up on the stuff, and made enough of it during my time In a German specialty butchers shop.
Still, I'm sure there are regional variances.
Still, I'm sure there are regional variances.
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