Leberkäse

Leberkäse in Brazil it is also known as “meat bread” or “Meat Cake German“. It is a specialty of German and Austrian cuisine. The typical Bavarian variety has PDO (Protected designation of origin). It is a charcuterie preparation made from beef and pork mixed with water, salt, curing salt and seasonings. It is ground and processed until it forms a paste that is then baked in the oven in a rectangular bread pan.

Leberkäse can be eaten hot in a main dish but is most commonly used cold, sliced or diced, on bread or on a cold cuts board.

Ingredients

Pasta – Leberkäse

• 20% Lean beef = 200g
• 40% Pork shank = 400g
• 20% Pork belly = 200g
• 20% Crushed ice = 200g

Salt, additives and sugar – Leberkäse

• 1.8% salt = 18g
• 0,3% curing salt 1 (6.25% of nitrite and 93.75% of salt) = 3g
• 0,3% antioxidant (with sodium erythorbate) = 3g
• 1.0% sugar = 10g

Condiments – Leberkäse

• 0.2% white pepper = 2g
• 0.1% nutmeg = 1g
• 0.1% smoked paprika = 1g
• 0.1% powdered ginger = 1g
• 2.0% isolated soy protein = 20g
• 3 cloves of garlic
• Half an onion

Preparation – Leberkäse

1) Place the meat in the food processor. Start processing.
2) Add 1/3 of the crushed ice.
3) Add salt, additive and sugar. Process for 1 minute.
4) Add another 1/3 of the ice.
5) Add the condiments. Process for 1 minute.
6) Add the rest of the ice.
7) Process until the dough reaches 10°C (max 14°C). Stop processing frequently to check temperature and texture. The dough needs to be very thin, like toothpaste.
8) Place the dough in a pan greased with oil or butter (without flour). Press with a spoon to remove internal air bubbles. Cut diagonally into diamond shapes with a knife. Cover and leave in the refrigerator for 8 hours.
9) Bake in a preheated oven at 170°C for 1 hour or until the internal temperature of the dough is 70°C.
10) Remove from the oven and let rest for 20 minutes.

It can be served hot for a meal or chilled and sliced thinly like ham to eat with bread or as an appetizer.