How To Make Veal Leberkäse At Home – A Really Tasty Specialty
- Type
- Cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
In this post I’m going to show you how to make veal Leberkäse yourself. It’s simple and super quick to make.
The typical color of a veal cheese is white. It is often referred to as white meatloaf and is a nice alternative to the traditional meatloaf/meatloaf. I also have another recipe on my blog for pizza leberkäse.
Wondering why a veal Leberkäse doesn’t turn red, but stays white/gray? In the production of veal Leberkäse, nitrite curing salt is not used and normal table salt is used. For this reason no reddening can take place and the veal Leberkäse remains white.
Here you can find the complete veal leberkäse as a video or to read through.
Have fun and good luck making it! I would be happy if you leave me a comment if you succeeded.
Table of Contents
Veal Leberkäse – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| lean veal | 300 g | 30 % |
| lean pork | 275 g | 27.5 % |
| pork back fat | 275 g | 27.5 % |
| crushed ice | 150 g | 15 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 18 g |
| cutter phosphates | 3 g |
| white pepper | 2 g |
| mace | 1 g |
| ginger | 0.25 g |
| cardamom | 0.25 g |
| lemon zest | 0.25 g |
The equipment to make veal Leberkäse
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks with it.
Food processor / Thermomix
In a food processor, the minced meat and ingredients are mixed into a very fine mass. If you have a Thermomix, you can also use it for this process.
Pâté dish / glasses / aluminium dish / other dishes
It is up to you which dish you use to make the veal leberkase. You can achieve the same result with any shape.
Make veal Leberkäse – Step-By-Step Instructions
Cut the meat and pork loin fat into mincer-sized pieces. You can adjust the size depending on how big your mincer is. Keep the lean meat separate from the fat.
Let the meat freeze in the freezer for about 1-2 hours. By freezing you have it easier with the mincing later.
Grind the spices finely, except for the lemon zest and the cutter aid.
Now grind the meat and the fat separately. I use the finest perforated disc (2 mm) and let the mass pass through twice. This makes it easier for my food processor later.
Now add the lean meat together with the spices, lemon zest and cutter aid into the food processor. Now blend the ingredients until they form a nice combination and reach a mushy consistency. Add to the step by step and the ice.
Once the sausage meat is very fine, you can add the fat. Measure the temperature from time to time. The sausage meat should not be warmer than 12 °C (53.6 °F).
Grease your mold and beat the mixture into it. Be sure to beat the mixture really firmly into the mold so that no air bubbles appear.
Cut the surface of the veal cheese in a criss-cross pattern. This will give it a nice shape when baking and prevent it from bursting randomly.
Bake the veal cheese in the oven at 180 °C (356°F) for 15 minutes. Then turn the temperature down to 120 °C (248 °F) and bake it until it has reached a core temperature of 75 – 80 °C (167 °F-176°F). This takes about half an hour per kilogram of meat.
Your veal Leberkäse is ready😄. Enjoy it.
Frequently asked questions
Which veal should you use, and why lean?
Which veal should you use, and why lean?
Any lean cut of veal works here. Shoulder and leg are the two you will find most easily and both do the job; what the recipe wants from them is meat with nothing on it, rather than a particular name at the counter.
Lean matters because the fat in this loaf is weighed separately. The pork back fat is its own line in the list above, and step 1 asks you to keep the lean meat and the fat apart right through the grinding, so the balance between them is something you set instead of something the cut decides for you. Veal that arrives fatty quietly shifts that balance, and the mixture stops being the lean, fine one this recipe is built as. The veal is also what keeps the loaf pale; the other half of that answer, the table salt in place of a nitrite cure, is in the intro above.
How long is the shelf life of the veal Leberkäse ?
How long is the shelf life of the veal Leberkäse ?
Raw veal leberkäse should not be stored uncooked for more than 24 hours. If you have baked it, you should store it in your refrigerator. There it can be kept for max. 5 days. Another variant is to preserve the veal leberkäse in jars. After boiling it down, keep the jars in the fridge and use it within 2–3 weeks. When you open it, look, smell and taste!
