Text 30489, 86 rader
Skriven 2009-10-29 00:14:38 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: Liver Cheese 321
========================
 -=> Jim Weller said to Dave Sacerdote <=-

 JW> Is this the stuff you guys are talking about:

What I recall is a somewhat firm liver-and-pork loaf
with lard wrapped around it. Very toothsome.

Leberkaese is not liver cheese. You can find recipes
that have liver in them, but they're in the minority:
Leberkaese (Leberkase, Leberkas) has evolved into
something that resembles salty bologna more than anything
else. If made with much garlic it's okay, and many meals
I've had of it, courtesy of Lufthansa: booze helps a lot
getting it down. It's a ton better if it has liver.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Leberkaese
Categories: german, pork, sausage, offal
  Servings: 1 batch

      3 kg pork roast
    1/2 kg pork liver
    1/4 kg chopped bacon
      3    eggs
      1 l  water
      1    onion
      1    clove garlic
     80    gr. salt
     15    gr. pepper
      8    gr. saltpeter
      1    coffeespoon sugar

Grind pork. Blend water into the pork. Grind liver with onion and
garlic. Now blend everything, including the rest of ingredients,
together really well- (put through machine again). Put mixture in an
oiled casing. Simmer 2-3 hours over gentle heat.

From: Erin Bulman (@interpac.net) Leberkaese - the real thing
Gail's Recipe Swap Archive.
Epicurious Food  1999 CondNet Inc. All rights reserved.

posted by Jim Weller to NCE, 9 Aug 99

MMMMM
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Leberkaese From Elizabeth & Keith Falkner
Categories: German, Pork, Beef, Groundmeat, Sausage
  Servings: 1

      3 kg lean beef
    500 g  pork (neck)
    250 g  pork fat (the German term is
           Wammerl)
      1    onion, ground
     80 g  salt
      8 g  pepper, white, ground
      1 tb majoran
      2    cloves garlic, mashed
  1 1/2 l  water
     10 g  lard lemon peel

Grind meat finely and mix in mixer with water and salt to a smooth shiny
dough. You may have to work in batches. Mix all the batches together,
put in cool place for meat to swell. Mix in onion and spices and fill in
baking pan. Press dough down and bake on medium heat for 1 1/2 h.

PS: The recipe has a note stating that liver cheese; truly
does not contain either liver or cheese. The liver part comes from
Bavarian Loab = german Laib = loaf, and the
cheese part is an analogy to the way Bavarian cheeses look like.

PPS: Another post stated that liverwurst is widely available
in the US. But liverwurst is not the same as Leberkaese.
Liverwurst does contain liver and is the consistency of a spread.
Leberkaese looks like large and thick slices of bologna.

Elizabeth

posted by Jim Weller to NCE, 9 Aug 99

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