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Homemade Fleischkäse 

Homemade Fleischkäse

The Fleischkäse (o meatloaf) is a very popular meatloaf north of the Alps which, in appearance and flavor, is very reminiscent of a large square-shaped frankfurter.

My nephew is crazy about it and, when he comes to see me, I never forget to let him find it on the table!

The dough to be used can be bought, ready to be cooked, in a butcher's shop or supermarket, in convenient baking trays.

But it can also be prepared at home, as in this recipe.

Given the generous presence of salt (and, albeit minimal, nitrates) it can be considered a kind of cooked salami (like mortadella after all!).

However, it has the characteristic of being baked in the oven in a mold of the type that is also used for plum-cakes and can be eaten hot, freshly baked and cut into thick slices, or cold, into thin slices.

It is a mixed preparation of beef and pork, the latter quite fat.

I, not having available (and not knowing how to dose them) the specific salts for this preparation, I replaced the part of fresh pork belly with salted bacon.

Then completing with fine salt, pepper and herbs.

And now, starting as always from the ingredients, let's start cooking!

Ingredients for a 30x10 cm plum-cake mold:

beef mince

g.

 400

salty bacon

g.

200

ice water

ml.

250

00 cup flour

TS.

2

instant yeast for savory pies

sachet

½

salt (with judgment ...)

q.s.

pepper (freshly ground)

q.s.

onion

pc.

1

marjoram (oregano, otherwise ...)

ct.

½

Preparation:

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I state that this is my version and that there are many others, perhaps better ones ...
(and in any case the dough that the butcher in the center prepares for me at the moment is always unbeatable!)

Important: remember to have all the ingredients cold from the refrigerator and that the water must have been in the freezer for a couple of hours (there are those who replace it with an identical amount of ice cubes).

It is a savory preparation but, since salty bacon is already so a bit' by definition, we are careful not to salt too much.

The dough must be very fine and homogeneous: a kitchen mixer (at worst a blender, in two or three stages ...) cannot be missing.

Everything must be blended very well so that the dough absorbs the water well: a mixer is definitely a valuable aid.

The ready dough should be put back in the fridge for at least an hour (preferably two) before being baked.

Cut the meat into small pieces and pass them to the mixer until a homogeneous mixture is obtained.

Chop the onion and add it with salt, pepper and marjoram (if there is none at home, make up for it with oregano) and if desired with a hint of paprika (optional) to the dough.

Continue mixing by adding the flour already mixed with the instant yeast for pies (in practice: do not use the vanilla yeast for the cakes!) And then, gradually, the ice water.

As soon as it is absorbed, mix again in the bowl of the mixer: it must really have a very homogeneous appearance and consistency!

Transfer the dough to the fridge and let it rest and cool for at least an hour.

After this time ... preheat the oven, static, to 160 ° C, and transfer the dough into a plum-cake mold (ideal for disposable baking paper), oiled and with the bottom lined with parchment paper (in case it sticks ... .

Smooth the surface well and engrave it in diamonds with a small knife (an artistic touch is always good).

Bake for 75 '- 90' at half height.

If everything has been worked properly and the dough has absorbed enough air, it will tend to grow during cooking, like a cake!

As soon as it is ready, let it rest for about ten minutes in the mold;

then transfer it to a cutting board and slice it often, like a meatloaf.

Buon appetito!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • There are those who also add an egg white to the dough: I've never tried it but they say it helps to tie everything together better.
  • A tablespoon of grappa gives the Fleischkäse a very special aroma.
  • A peculiarity: I have not yet found a child who does not like it!
  • See also: Meatloaf with vegetables

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