Under German food law this can also be called a Bavarian Leberkäse
even if it does not contain any Liver.
- 2 lbs Ground Pork or Beef and Pork mixture
- 11 g Salt
- 2¼ g Pink Cure
- 2¼ g Smoke Salt or a few drops of Liquid Smoke
- 2 g White Pepper, ground
- 2 g Garlic, granulated
- 1 g Nutmeg, ground
Place ground meat in a bowl.
Weigh all seasoning and dissolve in about 50 ml ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Transfer into a loaf pan that fits the amount of meat and smooth the top. (Having wet hands makes this easier)
Place on a baking sheet and bake at low temperature (250°F) for about 1½ hours.
Check temperature with a meat thermometer, the sausage is done when the inside temperature is at 155°F.
We always make sure that the Loaf is done at lunchtime and have a thick cut slice on a fresh hard roll or piece of baguette for a delicious lunch.
The rest we use as lunch meat until it is gone.
We always make larger amounts, freeze them fresh in the foil and bake them when needed.
A traditional way of serving this in Bavarian Restaurants: Cut a ½ inch slice and fry in a frying pan together with a sunny-side up egg and place the egg on top to serve. Serve with fried potatoes.