German Leberkäse with Mustard & Potato Salad

Ingredients

• ¾ lb pork shoulder, ground
• ½ lb beef chuck, ground
• ¼ lb pork liver, ground or very finely chopped
• ½ medium onion, finely diced
• 2 cloves garlic, minced
• 1.5 tsp salt
• ½ tsp black pepper
• 1 tsp marjoram (or oregano), dried
• ¼ tsp nutmeg, freshly grated
• ¼ tsp caraway seeds
• ¼ cup whole milk
• ½ cup crushed saltine or panko breadcrumbs

Instructions

1. 1

   Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment or lightly oil it.

2. 2

   Sauté diced onion in a small skillet over medium heat until soft and translucent, ~4 minutes.

3. 3

   Stir in minced garlic and cook until fragrant, ~30 seconds. Remove from heat and let cool slightly.

4. 4

   In a large bowl, combine ground pork, beef, and liver. Add cooled onion-garlic mixture.

5. 5

   Add salt, pepper, marjoram, nutmeg, and caraway seeds. Mix gently until just combined.

6. 6

   Pour milk over breadcrumbs in a small bowl and let sit 1 minute until absorbed.

7. 7

   Fold milk-breadcrumb mixture into the meat mixture until evenly distributed.

8. 8

   Pack mixture firmly into prepared loaf pan. Smooth the top with a wet spatula.

9. 9

   Bake uncovered at 375°F until internal temperature reaches 160°F, ~30–35 minutes.

10. 10

    Remove from oven and let rest in the pan for 5 minutes before turning out onto a cutting board.

11. 11

    Slice the leberkäse into 0.5-inch-thick slices. Serve warm with spicy mustard and potato salad.

Tools you’ll need

• 9×5-inch loaf pan
• parchment paper or oil
• small skillet
• large mixing bowl
• small bowl
• wet spatula
• instant-read meat thermometer
• cutting board
• sharp knife

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