Fleischkaese or Leberkaese
Posted: Fri Sep 26, 2008 7:10 pmHi all
Last weekend I made one of my much missed products from Switzerland. Fleischkaese or Leberkaese as it is called in Germany. After eating it and enjoying it very much I checked the internet for the existence of this product in this country. And that is when I came across this comment:
This is soo funny!
http://blogs.warwick.ac.uk/oliverhopwoo ... fleischkse
Anyhow, in my recipe I left the dogs and cats out, just for a change
600 gr lean beef (I used stewing stake)
400 gr ground pork ~65 & lean
100 gr smoked bacon finely chopped
11gr salt
3 gr black pepper
1 table spoon smoked paprika
2 medium sized onions
a very little nutmeg, just the tip of a knives
1dl red wine
Chill the red wine to just before freezing point
Grind the beef and pork very finely
Grind the onions and fry in a dry pan until dry, leave to cool
Mix the beef and pork with red wine until sticky (emulsify)
Add the onions and spices and mix once again, keep the mixture well chilled.
Add the bacon at the very end. Make sure the bacon is distributed evenly throughout the mixture.
Place in a buttered cake tray or several foil dishes. Leave to rest for one hour in the fridge and than bake in a water bath at 150 degrees C for about 30-45 minutes, depending on size of your dish.
When done, leave to rest for five minutes, slice and enjoy.
Some all purpose curing salt is useful to give it that lovely pink colour. To this recipe you can add any fresh herbs that are available, it will always be delicious, even without dog and cat
Last weekend I made one of my much missed products from Switzerland. Fleischkaese or Leberkaese as it is called in Germany. After eating it and enjoying it very much I checked the internet for the existence of this product in this country. And that is when I came across this comment:
This is soo funny!
http://blogs.warwick.ac.uk/oliverhopwoo ... fleischkse
Anyhow, in my recipe I left the dogs and cats out, just for a change
600 gr lean beef (I used stewing stake)
400 gr ground pork ~65 & lean
100 gr smoked bacon finely chopped
11gr salt
3 gr black pepper
1 table spoon smoked paprika
2 medium sized onions
a very little nutmeg, just the tip of a knives
1dl red wine
Chill the red wine to just before freezing point
Grind the beef and pork very finely
Grind the onions and fry in a dry pan until dry, leave to cool
Mix the beef and pork with red wine until sticky (emulsify)
Add the onions and spices and mix once again, keep the mixture well chilled.
Add the bacon at the very end. Make sure the bacon is distributed evenly throughout the mixture.
Place in a buttered cake tray or several foil dishes. Leave to rest for one hour in the fridge and than bake in a water bath at 150 degrees C for about 30-45 minutes, depending on size of your dish.
When done, leave to rest for five minutes, slice and enjoy.
Some all purpose curing salt is useful to give it that lovely pink colour. To this recipe you can add any fresh herbs that are available, it will always be delicious, even without dog and cat
