German Leberkase

Directions

1. 1

   Grind the meat mixture until almost pasty

   Process the ground pork, ground beef, and fat back in a food processor with the diced onion, marjoram, and allspice until the mixture becomes very finely ground and almost paste-like - this fineness, well beyond a typical meatloaf grind, is exactly what gives leberkase its distinctive smooth texture.

2. 2

   Emulsify with ice water

   With the processor still running, gradually add the ice water, which helps bind and emulsify the fat and meat into one cohesive, smooth mass rather than a grainy one.

3. 3

   Pack tightly into the pan

   Press the mixture firmly into a greased loaf pan, smoothing the top and eliminating any air pockets, which could otherwise cause the loaf to crack while baking.

4. 4

   Bake until deeply browned

   Bake at 350F (175C) for 50-60 minutes, until the top turns deeply browned and the internal temperature reaches 160F (71C).

5. 5

   Cool slightly, then slice thick

   Let the loaf cool slightly before slicing into thick pieces - it firms up as it cools, making for cleaner slices.

6. 6

   Fry each slice for the classic crisp edge

   Pan-fry each slice in a little oil for 3-4 minutes per side, until the edges turn deeply golden and crisp - this frying step, done right before serving, is what leberkase is really known for.

7. 7

   Serve

   Serve hot in a crusty roll or alongside a fried egg.