Pizza Leberkäse
A fusion of traditional Bavarian Leberkäse and classic pizza toppings, combining German meat science with cheese, peppers, mushrooms, and cured meat.
Servings: 1 loaf (approx. 1.3 kg)
Ingredients
- 500 g pork neck
- 200 g pork back fat
- 150 g lean beef
- 150 g crushed ice or ice water
- 18 g curing salt
- 3 g onion powder
- 2 g white pepper
- 1 g sweet paprika
- 0.75 g mace
- 0.25 g cardamom
- 0.25 g ginger powder
- 3 g meat binder
- 75 g salami or ham diced
- 75 g Gouda cheese diced
- 75 g pickled peppers well drained
- 150 g mushrooms cooked
- 25 g onion cooked
Instructions
- Cut the pork, beef, and fat into grinder-sized pieces.
- Partially freeze the meat for 1–2 hours until very cold but not solid.
- Grind all spices into a fine powder.
- Dice all inclusions into small, even pieces and mix them together.
- Grind the chilled meat through the finest grinder plate.
- Add spices and binder to the ground meat and mix with a hand mixer for at least 5 minutes.
- Gradually add crushed ice while mixing, keeping the mixture below 12°C (54°F), until a smooth meat emulsion forms.
- Fold in the prepared inclusions evenly.
- Grease a loaf pan, fill it with the mixture, and tap to remove air pockets.
- Score the surface in a crosshatch pattern.
- Bake at 180°C (356°F) for 15 minutes, then reduce to 120°C (248°F) and continue baking.
- Bake until the internal temperature reaches 69–72°C (156–162°F).
- Rest for 10 minutes before slicing and serving.