Make mediterranean Leberkäse yourself- wow is it delicious!
- Type
- Cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
In this post I show you how you can easily and with a few ingredients make your own Mediterranean Leberkäse.
The Mediterranean Leberkäse is a delicious change to my pizza leberkäse or of course the classic Leberkäse. There are no limits to your creativity. What you use as an ingredient is completely up to you. I can imagine the meatloaf also well with the addition of pepperoni, zucchini, rosemary or parmesan.
If you want to rely on a recipe, you can also follow mine 1:1. My additions are sun-dried tomatoes, olives, mozzarella and basil.
But now enough chattering….
You can either watch the complete Mediterranean Leberkäse recipe as a video or read it through. I wish you a lot of fun with it and good luck!
Table of Contents
Mediterranean Leberkäse – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork neck | 500 g | 50 % |
| pork back fat | 200 g | 20 % |
| lean beef | 150 g | 15 % |
| crushed ice | 150 g | 15 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| firm mozzarella | 100 g |
| sun-dried tomatoes in oil (drained) | 75 g |
| olives (if very salty, reduce the salt) | 75 g |
| fresh basil | 25 g |
| salt | 17.5 g |
| cutter aid | 3 g |
| Cure #1 | 2.5 g |
| onion powder | 2 g |
| white pepper | 2 g |
| mace | 0.75 g |
| thyme | 0.5 g |
| oregano | 0.5 g |
| sweet paprika powder | 0.5 g |
| cardamom | 0.25 g |
| ginger powder | 0.25 g |
Inserts per Kg Base
Here you can get creative. In general, I recommend using about 30% extra as a filler.
In my recipe these are:
The equipment to make mediterranean 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 Leberkäse. You can achieve the same result with any shape.
Step-By-Step Instructions
Cut the meat and back fat
Cut the meat and fat into strips or cubes. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
Partially freeze the meat
Now put the meat in the freezer for 1-2 hours to freeze.
Prepare the additions
Cut the mozzarella, sun-dried tomatoes, olives and basil into small strips or cubes. The size determines how they look in the slices. Mix them together so they distribute evenly.
Finely grind the spices
Grind the spices to a fine powder except for the cutter aid. This will ensure that everything mixes well later.
Grind the meat and fat
Grind the meat and fat. I use the finest plate (3 mm) and grind twice. Use a coarser plate if you prefer; it is a matter of taste.
Blend the sausage mixture with spices and ice
Add the spices and the cutter aid to the meat and mix with a hand mixer. Now blend the ingredients until they combine nicely and reach a mushy consistency (5 min +).
Add the ice gradually during the step. This will keep the mixture cool. The mass should not rise above 12 degrees Celsius (53.6 °F). To achieve this, measure the temperature from time to time.
Fold in the additions
Now mix the chopped ingredients with the finished meat mixture. Make sure that everything is evenly distributed and has a good binding.
Grease and fill the mold
Grease your form and “throw” the mass into it. I do not mean literally throwing but make sure to really punch the mass into the mold so that there are no trapped air bubbles.
The air bubbles won’t affect the taste but the look of the slices later on.
Score a crosshatch pattern
Cut the meat loaf on the surface in a cross pattern. This gives it a nice shape when baking.
Bake the Leberkäse
Now it is time to bake your Leberkase.
First step is to bake it in a 180 °C (356 °F) preheated oven for 15 minutes. Then reduce the temperature to 120 °C (248 °F) and finish baking.
The baking time varies depending on the size of your baking dish (rule of thumb 1 hour / kg).
You can also measure the core temperature and bake it until it reaches a core temperature of 69 – 72 ° C (156 – 162 F).
Get the Leberkäse out of the oven and let it cool down for 10 minutes. Then remove from the mold and serve.
Serve and enjoy
Your Mediterranean Leberkäse is ready. The firm cheese keeps its shape instead of melting away. A fresh tomato and mozzarella salad goes beautifully with it. Enjoy!
Frequently asked questions
How long does Mediterranean Leberkäse keep?
How long does Mediterranean Leberkäse keep?
Don’t keep the raw mixture uncooked for longer than 24 hours. Baked, it keeps for about 5 days in the fridge. You can also preserve it in jars; keep them in the fridge and use it within 2–3 weeks. When opening: look, smell and taste!
Can I use regular mozzarella?
Can I use regular mozzarella?
No, use firm low-fat mozzarella. Regular mozzarella melts and releases too much water, making the result mushy and spoiling the slices. Look for firm blocks or sticks in the supermarket.
Which additions work well?
Which additions work well?
Besides olives, sun-dried tomatoes, mozzarella and basil, you can use hot peppers, zucchini, rosemary or Parmesan. I recommend about 30 % additions relative to the base mixture. With salty ingredients such as olives, reduce the salt accordingly.
Can I make it without a cutter?
Can I make it without a cutter?
Yes. I use a regular hand mixer with dough hooks. Mix for at least 5 minutes and keep the temperature below 12 °C. Grinding twice through a fine plate (3 mm) gives you a fine mixture without a cutter. Find more ideas in my recipe collection.
