Leberkäse - a German specialty you have to make at home

Рет қаралды 3,767

Күн бұрын

Пікірлер: 26

@jesuslovesyoujohn314-21 18 күн бұрын

Looks delicious! My wife linked me to it and I like how simply it is made. Being colorblind I think I will skip the pink salt. I couldn't even see the difference.

@jeannine1739 18 күн бұрын

Yum!

@kylelindstrom1916 7 ай бұрын

An amazing lunch, a staple of my childhood

@IndenturedYoutubeSlave Ай бұрын

Pink salts need time to react with the proteins and become safe. Cooking would speed up the reaction but not give an even colour or protection of a properly cured meat. There are fast cure additive but without it the time required (pink salt #1) is 4 hours minimum or over night in the fridge for ground meat. Also if you add 1/4 cup potato/corn starch to promote binding there will be less voids in the finshed product.

@joemanfred5738 7 ай бұрын

Awesome recipe! So glad KZbin recommended this to me, definitely going to try making this :)

@skipthejunk 7 ай бұрын

Make sure to keep everything real cold. That's the key to this type of "sausage". If you have baking powder with Phospate in it, you can add a gram (around half a teaspoon) together with the other spices. Phosphate acts as a binder and makes it easier to keep this nice and firm. Good Luck!

@BlameItOnYourFriend 7 ай бұрын

Have been to Germany before but never got the chance to try this. Yet another reason for me to go back.

@cenotaphilia 4 ай бұрын

new subscriber! I recently visited München and tried Leberkäse and other delicious Bavarian foods for the first time. ever since I came back to my country, I could not stop thinking about it. this recipe is nice and simply presented, so I cannot wait to try it, but I need to buy the food processor first. I will also need to either make or order the Bavarian süsser Senf, as I don't think it will be the same without it. thanks for sharing your recipe!

@skipthejunk 4 ай бұрын

Welcome on board! While I have an episode on mustard on my todo list, it's probably not soon enough. In the meantime, here's a recipe for sweet and hot mustard that I found to be tasty: mygerman.recipes/bavarian-sweet-mustard-extra-spicy-mustard/ A little hint: originally the sugar in sweet mustard is caramelized in a pan. If you have access to piloncillo I'd recommend to replace the brown sugar in the recipe with piloncillo. That gives you a much better caramelized flavor.

@cenotaphilia 4 ай бұрын

@@skipthejunk well, I'm from México so of course I have access to piloncillo! Thanks again for all the useful information. Have a great day!

@Batvolle 5 ай бұрын

Oh yeah. Ich liebs

@Chopperdragon39 7 ай бұрын

toller kanal, gutes video

@skipthejunk 7 ай бұрын

Dankeschön!

@hablin1 7 ай бұрын

Ich liebe Leberwurst ❤

@tareqzeidalkilani949 5 ай бұрын

quantality vs quality is what you are teaching the crowd. my fork would never be inserted into this. is this really what you eat in Germany!?

@skipthejunk 5 ай бұрын

As always, the quality of the product simple depends on where you source your ingredients. All cultures on the planet used to use the entire animal and this is simply a recipe that does exactly that. So is any kind of sausage and other meals derived from the less desirable pieces of the animal. You can and should do the same with vegetables. For example I keep all discards when cleaning vegetables and make stock from them.

@anniekeller6351 7 ай бұрын

Don't you need a beer to go with that?

@skipthejunk 7 ай бұрын

Most definitely! Plus a side of bavarian potato salad (video coming up next). For lunch it's ok to switch the beer for a Radler (not sure why it was called that way because the word means bicyclist). That's a mix of equal parts lemon soda (Sprite, 7UP) and beer. Half the alcohol and sweeter - quite nice on a hot day when you still have to go back to work afterwards.

@ronfroehlich4697 2 ай бұрын

@@skipthejunkit's called radler because it was invented when bicycling was extremely popular in the nineteenth and offered as a safer beverage to people riding bikes. Legend has it that it was invented at a brewery situated on a popular bicycle path that was worried about running out of beer on a day that brought more customers than usual. They decided to mix lemon soda with beer and sell it to the cyclists to stretch the beer and the people liked it. The safety aspect was an afterthought and more of a coincidence, of course.