In Germany, especially in the South you can get at every butcher the so called Fleischkaese or Leberkase, some call it veal or Swiss loaf. Leberkase consists of beef, pork, preferably humanely-raised veal, bacon and onions, and it is produced by grinding all ingredients very finely. Then they bake it in a pan until the crust is brown. We love it cold or warm in Germany. It tastes so good in a roll with mustard. Or you can fry it like a Schnitzel. Or mix it with other ingredients such as potatoes or like in this recipe with pasta. Happy Cooking!
Ingredients German Leberkase Pasta Pan Dish
3 slices Leberkase (each slice should be 1 inch thick)
400 g pasta of your choice
400 ml beef broth - How to make Beef Broth from Scratch-
3 tbsp cream cheese
4 tbsp sour cream
2 tbsp mustard
salt, pepper, red pepper, nutmeg to taste
1 splash vinegar (optional)
some grated cheese it you like to make a gratin
Cooking Instructions German Leberkase Pasta Pan Dish
- Cook pasta per instruction in salt water. Drain them.
- Cut Leberkase in smaller cubes, brown the cubes in a pan with a small amount of clarified butter briefly.
- Slice leek fine, add to Leberkase and saute for some minutes.
- Add broth, then cream cheese, sour cream and mustard.
- Mix and add the cooked pasta. If the sauce should be too thin add some flour, cornstarch or tapioka mixed in some cold water. This should thicken the sauce.
- Spice to taste, and finally add vinegar if you like.
You can make a gratin by adding grated cheese on top and broil for 1-2 min until cheese has melted. If you use instant broth make sure to add the right amount.