Bavarian Liver Loaf

Cut the pork and bacon into cubes and freeze in the freezer for at least 4 hours. Then take both out and pass them through the fine disc of the meat grinder.

Put the pork in a suitable bowl with 200 g of ice and the pickling salt, mix and grind in a hand mixer or possibly with a blender. Add the bacon and the remaining ice and blend until homogeneous. Scrape the cleaned pork liver, add to the meat mixture and mix well. Season the sausage meat with the seasoning ingredients and round it off with a little salt. Put the liver loaf dough into a greased loaf pan and smooth it out. Put it into a water bath, cover it with aluminum foil and cook it in the oven heated to 150 °C for 60 to 70 minutes.

Take out the meat loaf, turn it out of the mold and serve it warm or cooled down.

One of the many variations :

You can use the basic meat mixture for the Bavarian Leberkäse well for the production of an onion liver cheese with herbs.

To do this, finely chop 2 onions and roast them in 2 tablespoons of lard until golden brown. Add them to the sausage meat together with 1 tablespoon each of new spices, caraway powder and thyme, 2 tablespoons of paprika powder, 3 tablespoons each of white pepper and marjoram, and 2 pounds of finely chopped parsley, and season everything together with salt to taste. The mixture is then cooked as indicated for the meatloaf.

Our tip: Use a sp

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