Traditional Fleischkäse
Ingredients
- 333.3 gGround pork (very cold)
- 200 gGround beef 20% fat (very cold)
- 133.3 gSmoked cured pork belly (diced and chilled)
- 0.7 pcOnion (minced)
- 0.7 pcGarlic (pressed)
- 20 gCorn starch
- 133.3 mlMineral water (ice-cold)
- 0.7 tspCelery salt
- 0.7 tspWhite pepper ground
- 0.7 pinchNutmeg
- 0.7 tspMarjoram
- 6.7 gUnsalted butter (for the pan)
- 12 gCuring salt
Method
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.
- 1
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
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
Incorporate the curing salt, celery salt, white pepper, nutmeg, and marjoram. Mix vigorously to distribute the aromas throughout the mass.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 days in the fridge. Excellent served cold in slices in a sandwich with mustard.
