How To Make Pizzaleberkäse At Home – Quick, easy and tasty
- Type
- Cooked sausage
- Level
- Medium
- Rating
- Rate this recipe
In this post I’ll show you how you can easily make your own Pizza Leberkäse at home.
The recipe is a twist on my traditional Leberkäse recipe.
Here you will find the complete list of ingredients and materials, as well as step-by-step instructions.
There are no limits to your creativity when making pizza meatloaf. What you use as an ingredient is completely up to you.
If you want to rely on a recipe, you can also follow mine 1:1.
But now enough talking…
You can watch the complete Pizzaleberkäse recipe either as a video or read through. I wish you a lot of fun and good luck!
Table of Contents
Pizzaleberkäse – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| basic mass | ||
| pork neck | 500 g | 50 % |
| pork back fat | 200 g | 20 % |
| lean beef | 150 g | 15 % |
| crushed ice | 150 g | 15 % |
| base mass | ||
| salami | 75 g | |
| Gouda | 75 g | |
| pickled peppers | 75 g | |
| canned mushrooms or the tasty version 150 g fresh mushrooms fried with 25 g onion (I explain below how this works) | 75 g | |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| ground meat | |
| salt | 15.5 g |
| onion powder | 3 g |
| Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos) | 3 g |
| Cure #1 | 2.5 g |
| white pepper | 2 g |
| paprika powder, sweet | 1 g |
| mace | 0.75 g |
| cardamom | 0.25 g |
| ginger powder | 0.25 g |
Here you can get creative. Generally, I recommend so, around the 30% again extra to use as an insert.
In my recipe these are:
The equipment to make 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 Pizzaleberkase. You can achieve the same result with any shape.
Make Pizzaleberkäse – Step-By-Step Instructions
Cut the meat 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.
Now put the meat in the freezer for 1-2 hours to freeze.
Tip: Put the parts of your meat grinder also in the freezer. This will keep the meat cooler later.
Grind the spices to a fine powder. This ensures that everything mixes well later on
Cut the inserts (cheese, salami, etc.) into small strips / cubes and mix them so that they are evenly distributed later.
Now it’s time to grind the meat. Grind the meat twice through the finest perforated disc (2mm).
Add the spices and the cutter phosphates 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.
Now mix the chopped ingredients with the finished meat mixture. Make sure that everything is evenly distributed and has a good binding.
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.
Cut the meat loaf on the surface in a cross pattern. This gives it a nice shape when baking.
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 (156.2 – 162 F).
Get the Leberkäse out of the oven and let it cool down for 10 minutes. Then remove from the mold and serve.
Your Pizzaleberkäse is ready. Enjoy it warm 😊. You can also eat it cold and store it in the freezer.
Fresh mushrooms instead of canned ones – It is worth it
Since I personally don’t like canned mushrooms, but still like to have some mushrooms in my pizza meatloaf I do it as follows:
1. Cut the mushrooms into fine slices
2. Put the mushrooms in a pan and put it on the stove on high heat.
3. Fry the mushrooms until they are really crispy. Add some salt after a few minutes. This will help get even more moisture out of the mushrooms.
4. Finally, add a dash of olive oil and the onions. Let them fry over on the turned off stove due to the residual heat. Allow to cool and you’re done.
Frequently asked questions
What is Pizzaleberkäse?
What is Pizzaleberkäse?
A Leberkäse with a pizza’s toppings worked into it. The base is my ordinary Leberkäse, pork neck, back fat, lean beef and ice cut down to a fine mass and baked in a tin, and the inserts are salami, cheese, pickled peppers and mushrooms, folded in after the meat has already been brought to its binding. You will find it written Pizzafleischkäse as well, and it is the same loaf.
There are no rules about what goes in. I give you my own version so that you have something to follow, but the inserts are exactly the part of this recipe you are meant to change.
Which cheese works in a Pizzaleberkäse?
Which cheese works in a Pizzaleberkäse?
One that melts without disappearing. Gouda is what I use here, and Emmental or mozzarella do the same job: they soften in the oven and stay as visible pieces in the slice. A cheese that runs completely leaves you holes where the cheese used to be. Beyond that it is a matter of taste, so take the one you like eating.
