Does anyone have a recipe for a beef/veil Leberkase? Germans traditionally use pork as a base but....?!
Does anyone have a recipe for a beef/veil Leberkase? Germans traditionally use pork as a base but....?
I have recently started to agree with some Kosher guidlines and do not eat pork anymore. For health benifit. Maybe there is a recipe with turkey instead of pork or something. Please help.
Answers:
Being a former chef and having worked with a kosher operation, either beef or baby beef livers are fine or chicken livers are accpetable too.
The best way is to cook you onions and seasoning in a large pan or roast pan, then add the cut liver, small pieces are better, cook it until it is done. Let it rest, and then process it in a food processor or if you like a more rustic and coarse texture, use a hand meat grinder, a blender is fine but you can blow out the motor if not careful.
For seasoning I used salt, pepper, nutmeg, thyme, parsley and either fresh or garlic granules, but your going to need to reseason after it is processed, then I just put in molds or roll it is saran wrap like a wurst.