Bayrischer Leberkaese

A rustic pate

• Ready In: 1 hr 30 mins
• Yields: 1 loaf

Ingredients

• 6 1⁄2 lbs lean beef
• 1  lb  pork neck
• 9  ounces bacon (with rind)
• 1  large onion
• 2  ounces salt
• 1  teaspoon white pepper, ground
• 1  tablespoon marjoram
• 3  garlic cloves, mashed
• 6 1⁄4 cups water
• 1  lemon, zest of
• 1  tablespoon  lard, to grease form ((pork)

Directions

1. Put all meats through meat grinder.
2. DO THIS IN PORTIONS: In large bowl, mix a portion of the meat with salt and water until you have a smooth thick mass.
3. When you have all meat mixed with the salt and water, mix the entire mass very well.
4. Let rest in refrigerator for an hour.
5. Chop onion very fine, then with the remainder of the ingredients mix into the meat mixture. Put in well greased baking loaf form.
6. Push down and bake at 350F for 1 1/2 hours.