Traditional Fleischkäse

A firm, brown crust that cracks under the knife, revealing a fine, incredibly soft pink center. The aroma of roasted pork blends with hints of nutmeg and marjoram.

• Prep time: 25 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 494
• Protein: 28 g
• Carbs: 8 g
• Fat: 37 g

Ingredients

• 333.3 g Ground pork ( very cold )
• 200 g Ground beef 20% fat ( very cold )
• 133.3 g Smoked cured pork belly ( diced and chilled )
• 0.7 piece Onion ( minced )
• 0.7 piece Garlic ( pressed )
• 20 g Corn starch
• 133.3 ml Mineral water ( ice-cold )
• 0.7 tsp Celery salt
• 0.7 tsp White pepper ground
• 0.7 pinch Nutmeg
• 0.7 tsp Marjoram
• 6.7 g Minimum butter sweet ( for the pan )
• 12 g Curing salt

Instructions

1. Cooling the meat

   Place the ground pork, beef, and belly in the freezer for 20 minutes. The meat should be almost frozen, on the edge of frost, to succeed in the emulsion without the fat separating.

2. Fine grinding and emulsion

   Process the meats in a blender with the onion and garlic. Add the ice-cold mineral water and cornstarch. Blend until a smooth, sticky, and shiny paste is obtained. The texture should be homogeneous like an ointment.

3. Seasoning

   Incorporate the curing salt, celery salt, white pepper, nutmeg, and marjoram. Mix vigorously to distribute the aromas throughout the mass.

4. Molding and scoring

   Butter a loaf pan. Pack the meat down firmly to drive out air bubbles. Smooth the top with a wet spatula and score a grid pattern with a knife on the surface.

5. Baking

   Bake at 160°C. Cook until the crust is golden brown and the core temperature reaches 70°C. The meatloaf should be firm to the touch but spring back under pressure.

Chef's tips

• Do not skip the chilling stage; it's the secret to meat that doesn't release its fat during cooking.
• If you don't have a thermometer, the Fleischkäse is done when it slightly pulls away from the edges of the pan.

Storage

Keeps for 4 days in the fridge. Excellent served cold in slices in a sandwich with mustard.