Homemade Leberkase is a great versatile German style sausage loaf that can be enjoyed warm or cold.
Prep Time 45 minutesmins
Cook Time 1 hourhr10 minutesmins
Total Time 1 hourhr55 minutesmins
Course Entrees, Snacks
1.5poundspork bellyalternative: bacon cured thick cut in case you can´t find curing salt
2poundslean ground beef93%
1tbsp.curing salti.e. Prague powder or Insta Cure, NOT Morton Tender Quick
1tbsp.baking powderor cutter process aid or phosphate
Place the frozen ground meat about 2-3 hours before you want to use it into the fridge to slightly start to defrost it. The meat should NOT be completely thawed, it should be still semi-frozen to the point that you are able to cut it.
Cut the pork belly into small slices or cubes, add them to a freezer bag and place them into the freezer until the slices begin to freeze slightly.
In the meantime, add ice cubes to a food processor and pulse into crushed ice. Add the ice to a bowl and place it into the freezer.
Chop the onion and the garlic roughly and add them to the food processor and pulse them finely.
Add the chilled pork belly to the food processor and pulse again to a smooth consistency.
Add the mixture to a stand mixer bowl with a paddle attachment.
Cut the semi-frozen ground meat into smaller chunks. Place them in batches to the food processor, pulse them to a smooth consistency and add the pulsed meat to the mixer bowl.
Blend the meat mixture on medium-low. This will take up to 15 min until the meat becomes a smooth, shiny consistency that indicates a successful emulsion.
During the mixing process:
Check the temperature occasionally during this process and add crushed ice in case the temperatures raise over 55F.
Slowly add the curing salt and other spices while blending.
Preheat the oven to 200 F and add about two cups of water to an oven safe dish.
Baking the Leberkase
Add Leberkase mixture to 3 small bread pans. Make sure to fill the pans tightly. Use a spatula to press the mixture down.
Even out the top first with a spatula and then with wet fingers.
Clean the rims and slash the tops with a few diagonal cuts to a diamond shape.
Bake for 20 min. at 200 F.
Raise the temperature to 320 F and bake for another 45 to 60 min. or until the top is golden brown and the core temperature reaches about 165 F.