Homemade Leberkäse

STEP BY STEP

Let's make something delicious.

1. 01

   The day before, cut the meat into cubes of about 2 cm. Place in a bowl, cover and refrigerate for about 24 hours.

2. 02

   Peel the onion and cut into cubes of about 2 cm. Take the meat out of the fridge and pass it through a mincer fitted with a 3 mm plate together with the onion two to three times, until the mixture is smooth.

3. 03

   In a bowl, mix the meat mixture with the seasonings and beetroot juice for 1–2 minutes, using the dough hooks of an electric hand mixer. Gradually add 200 ml water chilled with ice cubes to keep the mixture from becoming too warm during mixing. The mixture must not exceed 8 °C.

4. 04

   Preheat the oven to 80 °C fan. Put the meat mixture into a 30 cm loaf tin with a firm motion to minimise trapped air. Smooth the top with a spatula and score lengthways down the centre with a knife. Bake the Leberkäse on the middle shelf for about 20 minutes.

5. 05

   Increase the temperature to 120 °C and bake for about 2 more hours. Then increase the temperature to 200 °C and bake for about 5 more minutes until crisp on top.

6. 06

   Allow the Leberkäse to cool briefly and, if necessary, pour off any liquid released during cooking. Slice as desired and serve. Pretzels and sweet mustard go well with it.