While the good people of Baden and Bavaria argue over who makes the best leberkäse, in Ostheim vor der Rhön in north-western Bavaria their leberkäs is a terrine packed with pork.
A butcher who fought during the Franco-German war of 1870-71 returned home to Ostheim determined to replicate the farmhouse terrines he had tasted in France.
Using local pork he developed a recipe that is now an integral aspect of traditional Ostheimer gastronomy.
200g pork shoulder, minced 150g pork belly, minced 100g pork cheek, minced 50g pork liver, minced 2 pork caul sheets 10g salt 5g nutmeg, grated 1 tsp white pepper
Preheat oven to 180°C.
Combine the meat and seasonings, wrap tightly in a sheet of caul, then again.
Place in a greased earthenware dish, bake for an hour.
Leave to cool, slice and serve with pickles and salad.
EDITORIALS EURO SNACKS FOOD CONNECTIONS FOOD STORIES GLOSSARY HIGH FIVES LEGENDARY DISHES RECIPES REVIEWS STREET MARKETS