Authentic German Fleischkäse Recipe

Ingredients

1 kg pork shoulder
200 g pork belly
200 g ice cubes
1 large onion
2 cloves of garlic
2 tablespoons salt
1 teaspoon white pepper
1 teaspoon coriander
1 teaspoon mace
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
2 tablespoons cornstarch
1 egg
100 ml white wine
100 ml milk

Steps and instructions

First, cut the pork shoulder and pork belly into small cubes. Put them in the freezer for about 30 minutes until they are partially frozen. This will make it easier to grind.
While the meat is in the freezer, peel and finely chop the onion and garlic.
Grind the partially frozen meat using a meat grinder. If you don't have a meat grinder, you can use a food processor, but make sure not to overprocess the meat.
Transfer the ground meat to a large bowl, add the chopped onion and garlic. Then add the salt, white pepper, coriander, mace, cardamom, and nutmeg. Mix well until all the ingredients are evenly distributed.
Next, add the cornstarch and egg to the meat mixture. Mix again until the cornstarch and egg are fully absorbed.
Gradually add in the white wine and milk while mixing the meat mixture. This will help to bind the ingredients together and give the Fleischkäse a juicy consistency.
Preheat your oven to 150°C (300°F). Transfer the meat mixture to a loaf pan and press it down firmly to ensure there are no air pockets.
Bake the Fleischkäse in the preheated oven for about 90 minutes. The top should be golden brown and the inside should be thoroughly cooked.
Remove the Fleischkäse from the oven and let it rest for a few minutes before slicing and serving. Enjoy it hot with your favorite side dishes.

Tools for making

Meat grinder - Used to grind the partially frozen pork shoulder and pork belly.
Knife - Needed to chop the onion and garlic into fine pieces.
Cutting board - Provides a clean and sturdy surface for chopping ingredients.
Large bowl - Used to mix the ground meat, onion, garlic, and other ingredients together.
Loaf pan - Used to shape and bake the Fleischkäse in the oven.
Oven - Preheated to 150°C (300°F) to bake the Fleischkäse until golden brown.
Measuring spoons - Required to accurately measure the salt, white pepper, coriander, mace, cardamom, and nutmeg.
Measuring cup - Used to measure the white wine and milk.

Recipe variations

Instead of using pork, you can try making Fleischkäse with beef or a combination of beef and veal.
For a spicier version, add some chili flakes or paprika to the meat mixture.
Experiment with different seasonings like thyme, rosemary, or sage to customize the flavor profile.
If you prefer a crust on the outside, you can wrap the Fleischkäse in puff pastry or bacon before baking.
For a gluten-free option, substitute the cornstarch with a gluten-free alternative like arrowroot or tapioca starch.
To make a vegetarian or vegan version, replace the meat with a mixture of cooked lentils, mushrooms, and breadcrumbs.
Add grated cheese to the meat mixture for a cheesy Fleischkäse variation.
For a smoky flavor, mix in some smoked paprika or liquid smoke to the meat mixture.
Incorporate finely chopped herbs like parsley, chives, or basil to enhance the aroma and freshness.
Add diced bell peppers or grated zucchini to the meat mixture for added texture and flavor.

Recipe overview

Fleischkäse, or meatloaf, is a traditional German dish that is renowned for its rich and hearty flavors. This recipe will guide you step-by-step to create this dish from scratch, using a combination of pork shoulder and belly for an ideal balance of lean meat and fat. Seasoned with a blend of aromatic spices, the meat is finely ground and then baked to perfection, resulting in a juicy and flavorful loaf with a golden-brown crust. Paired with your favorite side dishes, Fleischkäse is a wonderfully satisfying meal that's perfect to enjoy any time. Whether you're cooking for a family dinner or preparing for a festive celebration, this Fleischkäse recipe will deliver a taste of authentic German cuisine to your table. Enjoy the process of making this dish, and most importantly, the delicious results!

Common questions

Can I use a different type of meat instead of pork?
It is traditionally made with pork, but you can experiment with other meats like beef or veal if you prefer. Just keep in mind that the taste and texture may differ from the original Fleischkäse.
Can I skip the step of partially freezing the meat?
Partially freezing the meat before grinding helps in achieving the desired texture. It is recommended, but if you don't have time for this step, you can proceed without freezing, but the texture may be slightly different.
Can I substitute the white wine with something else?
If you prefer not to use white wine, you can substitute it with chicken or vegetable broth. This will still provide moisture and flavor to the Fleischkäse.
Can I make this recipe without a meat grinder?
If you don't have a meat grinder, you can use a food processor to grind the meat. However, be careful not to overprocess it, as you want a slightly coarser texture for the Fleischkäse.
Can I freeze the Fleischkäse?
Yes, you can freeze the Fleischkäse. Once cooled, slice it into portions and wrap each slice tightly in plastic wrap or place them in airtight containers. It can be stored in the freezer for up to 3 months.
What are some suggested side dishes to serve with Fleischkäse?
Fleischkäse is often enjoyed with sides such as potato salad, sauerkraut, mustard, pickles, and fresh bread rolls. These accompaniments complement the flavors and add variety to the meal.

Serving dishes and utensils

Meat grinder - A tool used to grind the partially frozen meat for the Fleischkäse.
Loaf pan - A baking pan used to shape and bake the Fleischkäse.
Knife - Used for chopping the onion and garlic.
Cutting board - A surface for chopping and preparing ingredients.
Large bowl - Used for mixing the ground meat and other ingredients.
Measuring spoons - Used to measure the salt, white pepper, coriander, mace, cardamom, and nutmeg.
Measuring cup - Used to measure the white wine and milk.
Spatula - Used for mixing the meat mixture and scraping it into the loaf pan.
Oven - Used for baking the Fleischkäse.
Food processor (optional) - If you don't have a meat grinder, a food processor can be used as an alternative to grind the meat.

Origin stories

Fleischkäse, literally translated as "meat cheese", is a staple in German cuisine, specifically from the region of Swabia. Despite its name, there is no cheese involved in the preparation of Fleischkäse. The peculiar name is believed to come from the old German word "Käse" which didn't mean cheese, but rather something pressed or moulded, describing the loaf shape of this dish. Making Fleischkäse is an age-old tradition. Originally, it was a clever way to use up leftover cuts of meat, incorporating them into a hearty and flavorful loaf. Today, it's often enjoyed in a bread roll with mustard, similar to a hot dog, and is a common sight at German beer gardens and Oktoberfest celebrations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.