Euro Snacks | Bavaria

Ostheimer Leberkäs

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.


FRESH FRICOT | THE FRONT PAGE


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