Comments on: Recipe: Bavarian Leberkäse

By: Jonas M Luster

Jonas M Luster — Sat, 08 May 2010 04:16:28 +0000

Ah, you caught me in a little photography ruse. Even the ones I did with 6.25% Sodium Nitrite pink curing salt (Prague #1) looked pale when shot, so I added carrot juice for coloring and boosted the exposure and saturation of the loaf slightly.

If you’re averse to NaNO2 and have a means to control your bacterial contamination, the color fixating can be done with erythorbic acid and the same pink salt in Prague #1. But you’re of course right – for commercial production and if clostridium botulinum is an issue Prague #1 is definitely the way to go.

Me, I am more or less an amateur at this. I learn as I go, especially since it’s really, really, hard to get a good butcher/charcutier from the old world to divulge their real secrets. Sometimes I am lucky and get some hints without having to sell my soul or sign a three year apprenticeship, but more often than not I just make stuff up as I charge in :).

By: Dave Simonson

Dave Simonson — Sat, 08 May 2010 03:26:42 +0000

I’m just curious about how you got such nice, pink loaves of leberkaese without using curing salts. I’ve always used Prague #1 because my metzger told me that the loaf would turn gray without it.

By: Jonas M Luster

Jonas M Luster — Thu, 29 Apr 2010 19:14:52 +0000

Surprise! There’s more than one Leberkaese recipe on the web. As for the ice (and, really, “Charcuterie”? Couldn’t you have quoted a grown up book instead of the paint by numbers version for kids? :), see my response to Andreas.

By: Jonas M Luster

Jonas M Luster — Thu, 29 Apr 2010 19:13:25 +0000

4. place the bowl into the refrigerator and let rest for at least one hour, at most four

We’ll have to be careful with Leberkaese and ice, even a slight imbalance in moisture can really disturb the emulsification. If you adapt the fat and cream content, you can sub some of the water (or all of it) with crushed ice, but for the home-cook a fridge is the better solution.

By: Andreas

Andreas — Fri, 05 Mar 2010 04:54:33 +0000

what flies said – i never attempted to make my own Leberkäs but i know for a fact that my favorite butcher uses (crushed) ice for most of his Würstl and Leberkäs recipes.

By: flies

flies — Sat, 20 Feb 2010 17:59:39 +0000

when making forcemeats, i’ve read (in the book “Charcuterie” and elsewhere) it’s essential to keep all the meat as cold as possible during grinding so that the fat doesn’t melt and fall out of suspension.

wikipedia provides this link: http://www.food-from-bavaria.de/en/reg_spez/einzelprodukt.php?an=19&display_lang=en which includes a recipe as well as lots and lots of info.

By: Manfred Polak

Manfred Polak — Wed, 23 Dec 2009 06:10:32 +0000

Hi Jonas,

What about Leberkäs à la Metronet? It’s done in 4 – 6 weeks …

By: refashionista

refashionista — Mon, 23 Nov 2009 01:47:37 +0000

Timely – dh was looking for recipe! RT @foodiePrints: I want to try making this! RT @wildhunt: Bavarian Leberkäse: http://bit.ly/5MIKju

This comment was originally posted on Twitter

By: foodiePrints

foodiePrints — Mon, 23 Nov 2009 01:39:00 +0000

Oh I want to try making this! RT @wildhunt Today we’re making Bavarian Leberkäse: http://bit.ly/5MIKju

This comment was originally posted on Twitter

By: Tim

Tim — Fri, 20 Nov 2009 19:00:22 +0000

Yummy! This dish has quite a following north of the Prusso-Bavarian border as well. ;-)
Tim´s last blog ..I’m going to Hollywood!