Swiss FleischkĂ€se â Baked Meat Loaf (LeberkĂ€se)
A Bavarian and Swiss-German specialty, *FleischkÀse* is a fine-textured meat loaf made from beef and pork, baked until golden with a crispy top. Served in slices with mustard or in a crusty roll.
Ingredients (Serves 6):
* 500g finely ground pork
* 300g finely ground beef
* 200g crushed ice or cold water
* 1 small onion, grated
* 2 tsp curing salt (or kosher salt)
* œ tsp white pepper
* œ tsp ground coriander
* Butter for greasing
Instructions:
1. Chill meat and mix all ingredients thoroughly with ice water until smooth and sticky.
2. Pack tightly into a greased loaf pan. Smooth top and score a shallow cross.
3. Bake at 180°C (350°F) for ~1 hour until firm with a golden crust.
4. Slice and serve warm with mustard or in bread rolls.
Swiss Tip:
Often enjoyed with potato salad or fried egg on top (Spiegelei version).
A Bavarian and Swiss-German specialty, *FleischkÀse* is a fine-textured meat loaf made from beef and pork, baked until golden with a crispy top. Served in slices with mustard or in a crusty roll.
Ingredients (Serves 6):
* 500g finely ground pork
* 300g finely ground beef
* 200g crushed ice or cold water
* 1 small onion, grated
* 2 tsp curing salt (or kosher salt)
* œ tsp white pepper
* œ tsp ground coriander
* Butter for greasing
Instructions:
1. Chill meat and mix all ingredients thoroughly with ice water until smooth and sticky.
2. Pack tightly into a greased loaf pan. Smooth top and score a shallow cross.
3. Bake at 180°C (350°F) for ~1 hour until firm with a golden crust.
4. Slice and serve warm with mustard or in bread rolls.
Swiss Tip:
Often enjoyed with potato salad or fried egg on top (Spiegelei version).
đ Swiss FleischkĂ€se â Baked Meat Loaf (LeberkĂ€se)
A Bavarian and Swiss-German specialty, *FleischkÀse* is a fine-textured meat loaf made from beef and pork, baked until golden with a crispy top. Served in slices with mustard or in a crusty roll.
đ Ingredients (Serves 6):
* 500g finely ground pork
* 300g finely ground beef
* 200g crushed ice or cold water
* 1 small onion, grated
* 2 tsp curing salt (or kosher salt)
* œ tsp white pepper
* œ tsp ground coriander
* Butter for greasing
đšâđł Instructions:
1. Chill meat and mix all ingredients thoroughly with ice water until smooth and sticky.
2. Pack tightly into a greased loaf pan. Smooth top and score a shallow cross.
3. Bake at 180°C (350°F) for ~1 hour until firm with a golden crust.
4. Slice and serve warm with mustard or in bread rolls.
đĄ Swiss Tip:
Often enjoyed with potato salad or fried egg on top (Spiegelei version).
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