Leberkase | Celebrate Sausage S03E24
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- Опубликовано: 23 окт 2022
- Today we are making Leberkase.
You can find a printable recipe here: twoguysandacooler.com/leberkase/
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Eric
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My grandmother use to make several versions of this, personnel favorite was when she included loin chop in cubes of meat as part of the mixture, she would use pork belly for the fat content, pork shoulder and often chuck beef. She would use cure #1 as she would make several loaf tins worth at a time to last us the week. I like to use it to make fleischsalat - German Meat Salad, for my Brötchen - bread rolls for lunch.
Get a good french stick, slice it length was, slather each side with mustard and i do mean a good amount, close it up and devour. Fond memories have make this next weekend for the family.
Thanks for the video, take care, God bless one and all.
Slicing Leberkäs thinner as 0.8 Inch is a unforgivable sinn in Southern Bavaria. You have been warnend! 😁😁😁
My Austrian heart jumps around! It really looks like a perfect example of Leberkäs. Kinda sad that I couldn't see you try it in a kaiser roll. I love it with horse radish and mustard
Bro, that's what I've been thinking the whole time watching this! Ein Leberkaeseweckle is the best
Is it normally eaten as a cold lunch meat? He didn't say if it went into the fridge at the end
@@skeetsmcgrew3282 You can eat it cold but it tastes better hot. Typically, it is served hot (supermarkets or butchers), where they keep it hot in some kind of glass case. It's nice because the skin becomes more crispy over time.
Cold, it is nice If you can slice it thinly and put it in a kaiser roll or something. Some people even roll it up with some mayo within it.
Otherwise, if you have cold Leberkäse at home, you can sear it in a pan and serve it with mashed or pan fried potatos and creamed spinach. It's so good. Or if you are up for a little more work, bread it up like a Schnitzel.
@@Scootenfruity Ok dang, now I gotta find a way to try some!
Leberkase semmeln!
When I was living in Germany we lived off of this stuff! My family called it fleishkäse and my cousin made it fresh for us our first day there. Had it with mustard on a bun. I've been trying to learn how to make it so thank you so much for this amazing tutorial!!
Hello my friend,
apart from the fact that the meat loaf doesn't sit in the fridge overnight before you bake it, you explained it very clearly and, above all, understandably and authentically! As a little tip, if the meat loaf is still hot from baking, put a thick slice on a bun with a little sweet mustard on it and it tastes sensationally delicious👏👍👍👍
Best regards from Germany and from me, Da Wolfe 😁👨🍳
Thank you for celebrating Leberkäse (Leberkas), which is one of the most popular street foods in Austria, Bavaria, and that region. I like it best in a Kaisersemmel (crusty round bread roll) with Estragon Senf (tarragon mustard), which is Austria's most popular mustard, and freshly grated horseradish.
I grew up in NYC we had a deli called Karl Aimer and I would get a thick slice of Leberkase with sauerkraut and mustard on a Kaiser roll! Delicious.
Amazing how you come up with all these wonderful sausages 😋. Love the series!
Never made any of this without liver. That kinda blew me away. I always start mine by boiling liver and onions. I then puree and chill the mixture. That is what I use for the ice water since I keep my refrigerator near freezing. My recipe is nontraditional since I do add allspice. I also find using dry milk works better than starch. The Walmart brand is super fine powder and lacks that off-putting taste typically associated with dry milk powders.
Love all of your German recipes. My absolute favorite German sausage is blutwurst. Would love to see you make that one.
nice! love this season, different things, interesting, just great!
As Bavarian we can approve! 🍻
I was shocked that the meat temperature rose so quickly in the processor! That really looks awesome!!
Great example of friction and heat.
Love, Love, Love Fleischkäse!!!
Quickly sautéed and served with Potatoes, Warm Sauerkraut and Pan Gravy.....Sigh!
This is probably the most that I miss about International Travel for Work!!!
The „traditional“ southern-german spices consist of salt, black pepper, sweet paprika powder, caraway, nutmeg, parsil, chives, lovage, savory, marjoram, tarragon, either ramsom or garlic, sometimes rosemary and thyme.
Traditionally, you'd also use marjoram as a spice for Leberkäs and other kinds of similar sausages.
Nowadays, Leberkäse is not only used as presented, but also as a template for variations:
Very Common is Pizza-Leberkäse, featuring inlays of Emental-Cheese, cooked salami, sometimes cooked ham or bacon, paprika and mushrooms with italian spices.
Quite common is also a Peperoni-/Chili Leberkäs featuring inlays of paprika, and spicy peperoni/chillies.
Less frequent, but very sought after is Zwiebel-Leberkäse with inlays of white and red onions in varying sizes.
And then there is the plain and simple coarse Leberkäse, with plenty of small chunks of beef and/or liver for which marjoram becomes pretty much mandatory.
Wunderbar, you nailed it !
In bavaria here we get many different versions.
There are the Smooth Variant you made, a more grainy variant, the "Grobe Leberkäse" were you get some bigger meat in the structure. Its means basicly that you process a few steps, take off part of the paste before you process the rest again till you get to your last step were you mix in the bigger meat paste back in.
You can mix the raw dough with small cheese cubes (1/2inch) and fine sliced Bell Pepper, add some italian herbs (only very little) to get "Pizza Leberkäse). If you want, you can add fine sliced and diced Salami to expand the whole "Pizza-Feeling" Mix it with diced Peppers or even Habanero or Carolina Reaper chillies, you get "Chillieleberkäse". The stuff is the Swiss Army knife of sausage
Leberkäse is called "Fleischkäse" too sometimes which translates into Meat Cheese, and that is basicly a description of the product. A Cheese loaf from Meat.
So excited to make this recipe. Growing up with a German background we would eat it thinly sliced like cold cuts on a sandwich. Or A couple of thicker slices warm with shredded lettuce and mustard on a bun. And of course thick sliced right out of the oven hot mustard on the side, with German potato salad mmm delicious. Really excited to try this recipe Eric. Cheers
Amazing. Will make it next weekend.
I'm sending this to my Austrian wife. She loves this stuff.
Warm, sliced thick, on a fresh bread roll with Dijon mustard.
Perfect quick snack that’ll allow you to skip a meal!
I made your Leberwurst recipe yesterday while listening to the baseball playoffs. I used the liver and the shoulder of a feral pig I killed last week. It is delicious! I used the Instacure #1 and followed the recipe, except I cut way back on the salt. It tasted right to me before the water bath.
Homemade, we had this, always served heated. Thank you!😊
My all time favourite treat when in Germany!! Truly delicious!
That looks great
Looks great.
Ja servus, der schaut guat aus! I'm from Bavaria and while I can find good meats and even bread that compares in California, Leberkäs has been elusive. Never made an emulsified sausage and not sure where I can get pork back fat, but I think I have a mission now. I can almost smell it! Warm it up and put it in a Semmel, take it to go. Yumm!
WOW... ILOVE it😍😍😍😍
To make it more confusing, there is a variant called Kasleberkas in dialect, which does contain cheese.
Never had liver in ours have eaten it for 70 years. From Stüttgart!
I need this on my sandwiches
When I make this, I do a full batch just as hotdogs. I sous vide 1/2 and I smoke 1/2
Like it, can't wait until I'm home again to try a few of your recipes. Eat it with a bun and add just sweet mustard. Or fry a slice, put it on a good slice of break and a a fried egg on top, with mustard or Ketchup (I know, Bavarians or Austrians would kill me for the second option with ketchup, but I'm from Nothern Germany, abouve the white sausages equator, so I don't care 🙂). Oh, and the second one is a nice hangover food.
Totally forgotten: fry a slice and have it together with mushed potatoes
Looks killer, I have yet to do an emulsified sausage, I do have a heavy duty processor, just been kind of gun shy, either doing this or the Mortadella for my attempt
3/8“ slice Deep fried on Kiser bun with mustard (senf) hot the way I’ve always had it in 🇩🇪
Quickly pan fry and pair with a glass of J. Lohr cabernet.
This is like having my own chef - very empowering!
I would think this would be perfect for a romantic stay at home served with a leafy green salad. IMHO Women and children really go for this.
Eric, thank you! You’re knocking it out of the park with this series. Will this freeze ok? On the rest of your sausages - jerk, fajita, chili; at what stage would you recommend freezing for longer storage?
I freeze Mortadella, sausages and home made paté. All come out perfect. Don't freeze cheese as it goes grainy.
Been waiting on this one! I’ve seen it’s appearance almost white. Rhulman and Polycyn share this one In there book. When are you publishing yours?! 💪
Do you know the German “Schwartenmagen” it comes with of without Nitriten? It’s really delicious 😋
as a german/bavarian i have to say: looks very good, spices are spot on, but the slices were way to thin :D
With the cute number 1 added is there any wait time after cooking?
Just curious. I’ve noticed you’ve switched Mainly to potato binder vs milk powder…any reason?
I always thought it had liver in it, would love to have the original recipe with the liver. It looks just like leberkase I buy from the local German market even their's has the mechanical separation.
My grandmother used to make this for my grandfather to snack on. We are all from Poland and she was from the outskirts of Warsaw. My grandfather taught himself English by reading newspapers and as he read he needed snacks. There was always dry cured kielbasa, or pepperoni, head cheese homemade. Would head cheese be thought of as a sausage?
Ausgezeichnet !
I absolutely love your channel, and I have learned a lot from you. Your videos are entertaining and informative. Thank you so much.
Try this, it comes closer to the original, I got it from a Bavarian butcher.
Recipe:
Ingredients for 1 kg of meatloaf:
300 grams of lean pork, 30%
200 grams of lean beef, 20%
200 grams of fat pork belly, 20%
100 grams of pork belly, 10%
200 grams of ice, (shaved) 20%
1000g total 100%
Spices: per, 1000g meat mass Per 100% meat mass
20 grams of salt (nitrite curing salt as per manufacture, only if you want red color) 2%
5 grams of white pepper 0.5%
0.3 grams cardamom 0.03%
0.8 grams coriander 0.08%
0.3-gram ginger ground 0.03%
0.75 grams mace (nutmeg) 0.075%
5 grams onion 0.5%
3 grams of honey/phosphate (cutter aid) 0.3%/0.2%
1 gram of zest (lime) 0.1%
Making it in a loaf pan is downright brilliant !!! Perfect for sandwiches.
Okay this looks awesome. How did you hear about it? Wurst Circle?
Actually someone suggested it last year during season 2
I'm looking for a recipe for Gritswurst, I know it had buckwheat groats, pork, and pork cracklins I'm not sure what spices. My Mother used to cook it in a cakepan then cut it into rectangles and pan fry it. She never put it in casings but she said her Father had. Unfortunately she died before passing on the recipe
Hi Eric, Thank you for all over your videos. They are so inspiring! As a new sausage maker, I have a question. You aim for an IT of 150° and i notice on a lot of your recipes the final IT is between 150-155. I always thought i had to get my recipes to 160° in order to be safe to eat (of course, getting closer to the fat-out danger zone). Am I worrying too much about the final temp? Is it safe to bring to only 150 and then consume like you do with this leberkase?
Temp is a very funny thing. It all depends on how it's cooked. I will put together a video just for you explaining al the ins and outs about temperature and what to shoot for. The basics are this. If you cook hot and fast you should target the higher ends of the temp. Pork = 150-155, Chicken 155 - 160. If you cook low and slow you can target the low ends of the temp range. Pork = 140 - 145, so on and so forth. I wouldn't worry about it too much.
@@2guysandacooler Thank you so much for that information! A video about it would be outstanding! I am usually making sausage so, low and slow...and it takes me forever to get up to 160.
yeah. in that cast I would stop at 140f. It's a game changer!!
leberkäse is no sausage, and original lebekäse has liver in it an dalso othter intestines. but this ist still a very nice recipee and i thank you for you videos
What if I want liver in my leberkase? What's that process?
Wonder why you are using potato starch in everything now, vs NFDM or other?
Can you put this in a casing like bologna?
Sure
Is this the same as Bavarian meatloaf?
What type of processor do you have ?
I am looking for the same answer. I need to buy one and looking for something I can use to make this
If you click more info, it's in his Amazon links. It's an expensive commercial food processor, 1700ish
Balony!
With this work for venison?
Yes. Just substitute beef with venison and keep all other ingredients the same.
Would this make a good sandwich meat?
like a Hot Dog loaf?
or wiener loaf?
It's Leber, not Lieber
Leberkase, it's like Grape Nuts, which contains neither grapes nor nuts, or Christian Science, which is neither Christian nor scientific.
hi I really love yout channel. however here you are wrong. First it is not a sausage. second it is not something every german loves. I love it on a toast with egg . however you have mistakes. I don't know you can understand german. this is a proper way how to do it Put the muffin into the oven to warm up