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1 Leberkäse with Bacon, Liver and Chestnut! - German Meat Loaf Smallgoods - Paleo, GAPS, Grain/Gluten Free

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Leberkäse with Bacon, Liver and Chestnut! - German Meat Loaf Smallgoods - Paleo, GAPS, Grain/Gluten Free

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Ingredients

8 portion(s)

Leberkäse mix

  • 250 grams ice
  • 200g bacon, rind removed and diced
  • 100 grams chicken liver
  • 700 grams pork mince, finely ground and fatty
  • 1 onion
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 tablespoon beetroot juice, or 1 tablespoon powder
  • 2 tablespoons chestnut flour
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Recipe's preparation

    Leberkäse mix
  1. Ensure all of your ingredients are well chilled and that you have two bowls that will fit in your fridge or freezer. Once smaller one for the ice and a large one for the meat mix. Also have all your ingredients ready, like your onion peeled and quartered.  
  2. Grease you loaf tin well with butter, pork or beef fat. Set aside in the fridge for the fat to set. 
  3. First crush the ice in the mixing bowl for 10 secs./speed 10. Set aside in the freezer.  

  4. In the mixing bowl blend the bacon for 10 secs./speed 10. Then add the onion and blend for 10 secs./speed 10. Set aside in the freezer.


  5. Next blend the liver for 10 secs./speed 10. Add 400g of mince and mince for 20 secs./speed 10. 

     


  6. On speed 6 slowly incorporate half of the ice. Set this portion aside in a bowl in the freezer.

      
  7. Add the rest of the mince, the reserved bacon mince and the rest of the ingredients to the mixing bowl and mince 20 secs./speed 10.  
  8. On speed 6 slowly incorporate the other half of the ice.  
  9. Add the reserved half of your mix to the bowl and mix at speed 3, using the spatular to get it going, until the two are well incorporated. You could split the seasoning and do half in each batch, but I find this easy.  
  10. Scrape into your prepared tin and smooth flat. Then score in a diamond pattern about 2mm deep.  
  11. Cover and leave to rest in the fridge for half an hour while you preheat the oven to 180°C fan forced or 200°C for an older oven.  
  12. Bake for 1 hour. A lot of liquid will come out, make sure you leave it to rest for at least half an hour and a lot will be re-absorbed. The rest you can keep to add to a soup or stew or if you are making a few loafs then add them all together and have yourself a cuppa pork consume with a few chives.  
  13. Cut yourself a nice thick slice and enjoy with mustard and pickles. Also great cold in a roll or as part of a picnic style lunch. Fried until crispy with a fried egg for breakfast or steamed in the Varoma to reheat for a lovely weeknight dinner with mash and steamed vege. 
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Tip

I have looked everywhere for some "grain" free or GAPS friendly small goods, ones without even gluten free rice flour. And the result has left me very hungry… So I decided to make my own! Now a Leberkäse for those who have not had it is like a big loaf of good Frankfurt sausage. You slice it and eat it cold or hot, steamed and juicy or gently fried until crispy. Amazing. So with a lot of research I have made this plain version, as well as an enriched on with actual liver (as the name does imply).  Rather that use chemical pickling salts to get the pink colour, I used home made fermented beetroot Kvass. You could just use a little beetroot puree or juice or even powder. This really is essential for the right colour.  I could have mixed the pork myself in the Thermomix, but I opted to get some pre minced from my local butcher who only sells it that way (minced to order). To cut out some of the work for poor Thermy and make it a quicker job. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This is absolutely delish!!

    Submitted by Numnumniwa on 7. September 2016 - 19:38.

    This is absolutely delish!! Used sliced beetroot for colour. Added about 6 whole water chestnuts (which i forgit to add at begining so added towards end of process therefore they were a bit chunky) and they gave the loaf a yummo crunch!! Also sprinkled a tablespoon of flour.

    It is so moist and i can't stop having slice after slice he he

    I thought it was really easy to make.

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  • You don't need to use the

    Submitted by Stone Soup on 5. February 2014 - 10:53.

    You don't need to use the chestnut flour, I just like its flavour. 

     

    If you want the flavour but chestnut flour is out of season then you can used tinned chestnuts and puree with the meat or bacon. 

     

    If you dont want to use it just omit or use the same amount of rice flour or wheat flour or almond meal. It does help to hold some of the liquid in the loaf. 

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  • Do you need the chestnut

    Submitted by mish mash on 27. January 2014 - 20:29.

    Do you need the chestnut flour, what eles could I use? Looks good though, a nice enriched version of your plain one. 

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  • I did not add enough beet

    Submitted by Stone Soup on 25. January 2014 - 18:57.

    I did not add enough beet juice when I made mine, this recipe has double what I used. 

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