2 hrs 30 mins
This smooth, delicate pork Pate is made with onion, garlic and eggs. The loaf shaped "sausage" is cut into thick slices and either steamed or gently sauteed. Leberkase (German for liver cheese) is served warm or at room temperature. It's delicious with rye bread and mustard. Prep time does not include prep time for meat stock.
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pound l ...
Units: US | Metric
- 1 lb pork liver or 1 lb veal liver, trimmed
- 1/2 lb boneless pork loin
- 14 ounces fresh pork belly
- 1/4 lb salt anchovy, filleted, soaked in water for 30 minutes, drained and patted dry
- sea salt
- freshly cracked pepper
- 1 teaspoon dried marjoram
- 1/4 cup madeira wine or 1/4 cup cognac
- 1/2 lb lean bacon or 1/2 lb smoked beef tongues or 1/2 lb pork tongue, thinly sliced
GELATINOUS MEAT STOCK
- 1TO MAKE THE MEAT STOCK,chilled to set, and this aspic diced; to make about 3 quarts.
- 2:Place a round, metal pastry cutter or trivet in the bottom of a large stockpot to prevent the ingredients from sticking.
- 3Fit all of the meat and chicken pieces into the pot, and add enough water to cover them by about 2 inches.
- 4Bring slowly to a boil and with a slotted spoon skim off the scum that rises.
- 5Keep skimming, occasionally adding a glass of cold water, until no scum rises--after 10 to 15 minutes.
- 6Add the bouquet garni, garlic, onions and carrots, and skim once more as the liquid returns to a boil.
- 7Reduce the heat to very low, cover the pot with the lid ajar, and simmer for four to five hours, skimming at intervals.
- 8Ladle the stock into a colander lined with several layers of dampened muslin or cheesecloth and set over a large bowl.
- 9Cool the strained stock, then refrigerate it for 12 hours.
- 10When the stock has set, spoon off the solidified fat.
- 11Wipe off traces of fat with a towel dipped in water and squeezed dry.
- 12If the stock is not as clear as desired, melt it over high heat.
- 13Add six lightly beaten egg whites and six crushed egg shells, and whisk constantly until the mixture comes to a boil.
- 14Cook undisturbed until the egg white foam rises to the surface, then remove the pot from the heat.
- 15Let the stock settle for a minute or so, then boil it up two more times.
- 16Strain the stock through a cloth lined colander.
- 17Tightly covered, the stock can safely be kept refrigerated for up to a week if brought to a boil every two days.
- 18Or, the stock may be melted and poured into freezer containers.
- 19TO MAKE THE LEBERKASE- Pass the liver, pork, pork belly and anchovy fillets twice through a food grinder.
- 20Mix well with the pepper, salt if needed, marjoram, and Madeira or Cognac.
- 21Line a pie pan with bacon or tongue slices.
- 22Pack in the mixture and cover with the remaining slices of bacon or tongue.
- 23Cover the pan with foil and cook the pie in a water bath in a preheated 350°F oven for 1 1/2 to 2 hours, or until it is firm.
- 24After it has cooled, cut the pie into thin slices and decorate these with the diced aspic.
Nutritional Facts for Leberkase
Serving Size: 1 (6987 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1879.5
- Calories from Fat 1331
- Total Fat 147.9 g
- Saturated Fat 51.4 g
- Cholesterol 819.6 mg
- Sodium 2798.1 mg
- Total Carbohydrate 29.7 g
- Dietary Fiber 4.8 g
- Sugars 9.3 g
- Protein 98.0 g
The following items or measurements are not included:
veal hind shank