Leberkase!!!! Thank you for the recipe! I used to look forward to a trip to the OBI Baumarkt, as there was a guy selling this at the entrance. I will definitely make this one.
For someone who lives in Bavaria, I'd like a bit more detail please. I have no knowledge of wurst making so explaining terms such as salt cure Nr. 1, mace(?), cutter phosphate and the different cuts of meat in German would be of great assistance. Thanks 🙏. PS. And where I can obtain it.
Take mustard seeds, optionaly grind them, hydrate them with alcohol vinegar or water. Its super easy and you got endless options especially if you ad herbs or spycees
I an an American with a German mother, and my mid-life crisis has become sausage making so thank you for your channel. I am also trying to learn German , so this name confuses me . I am reading liver cheese but seeing sausage loaf with no liver or cheese . What I am I getting wrong
Ever made Leberkäse? All ingredients in the description or here: wurstcircle.com/recipes/leberkase/
My Oma used to make this when i was young. I couldnt find it near me for NINE years. I found some at a shop yesterday. Im in heaven man!! Pure nirvana
i get it at the forest park butcher here in NY actually destroying a sandwich right now with the liverwurst spread
Oh my! Literally all your recipes look so amazing and remind of my Pennsylvania Dutch roots! Well done! Gonna make this ASAP!
best breakfast while traveling in Germany and Austria!
Thank you so much for this wonderful recipe. I’m going to attempt it shortly. Where you say use cure 1 is that at 6.25 percent thanks Bruno
Leberkase!!!! Thank you for the recipe! I used to look forward to a trip to the OBI Baumarkt, as there was a guy selling this at the entrance. I will definitely make this one.
Haha you definitely made me laugh. Never thought of Obi as a way to eat a Leberkässemmel.
"Leberkäse" or if you don't have an "ä"-key, "Leberkaese", but not ""Leberkase". 🙂
@@WurstCircle Well, the shop at the entrance of OBI Munich-Daglfing sells a lot of Leberkässemmel. OBI is in fact the way to eat Leberkäse!
Danke!perfekt!
The most delicious thing on earth!
Everytime I visit Germany, leberkase is one of my must have foods, I just love it :)
"Leberkäse" or if you don't have an "ä"-key, "Leberkaese", but not ""Leberkase". 🙂
hello there can I ask what food processor are you using please
Oh this looks delicious! I need to get a buy grinder as it is easier than travelling to Germany every time we fancy Leberkase :)
its like bologna on crack
"Leberkäse" or if you don't have an "ä"-key, "Leberkaese", but not ""Leberkase". 🙂
great format and quality
thanks
Do you have a course leberkase recipe? Everyone seems to have a fine recipe I would love one thanks.
What makes it rise so much when cooked?
Klasse! Ich habe es zum ersten Mal bei Rewe probiert und jetzt würde ich aber gerne es selber kochen... Leider habe ich keinen Kutter.
Funktioniert wie gezeigt auch mit ner simplen Küchenmaschine oder sogar Knethaken. Wird natürlich nicht Metzgerfein aber ausreichend.
@@WurstCircle Danke!
Subscribed!
In Dutch we call this leverkaas, it's very popular
Have you tried weisswurst this way? Instead of in casings?
Lecker!
For someone who lives in Bavaria, I'd like a bit more detail please. I have no knowledge of wurst making so explaining terms such as salt cure Nr. 1, mace(?), cutter phosphate and the different cuts of meat in German would be of great assistance. Thanks 🙏. PS. And where I can obtain it.
Do you have any recipes for making mustard from scratch?
Take mustard seeds, optionaly grind them, hydrate them with alcohol vinegar or water. Its super easy and you got endless options especially if you ad herbs or spycees
what Jack said, but actally also have a recipe coming
I an an American with a German mother, and my mid-life crisis has become sausage making so thank you for your channel.
I am also trying to learn German , so this name confuses me . I am reading liver cheese but seeing sausage loaf with no liver or cheese . What I am I getting wrong
Can other meat be used instead of pork?
yes, please refer to my newest poultry bologna recipe for example.
I think you can use goose meat cos is quite fatty but don't remove skin on
Hi I would like to know how many grams of each spice you used .
Always in the description :)
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German, of course. :)
Not 250 Fahrenheit, but 248! :D
😄😄😄👍👍👍👍👍👍👍
Why is the ice important? Why can’t you blend it with water?
Its to keep it cold
@@hizurumegumi5727why does it need to be cold, Megumi?
@@flakdampler11 to make sure the farce doesn’t cook during the prep or for it to grow bacteria
@@flakdampler11 not to cook the meat while processing it. It can generate considerable heat.
@@qwe5qwe566 finally a good answer. Thank you! That makes sense.
So it likes sausage meatloaf.
yep you could call it that :)
I'm I the only one that thinks this looks like fancy belogne
it tastes like fancy bologna too. I got it at the Chicago Christkindl market and I'm obsessed.
@carolynelrod9994 Bologne taste like hotdog no thanks