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A Recipe from Bavaria!
1lb 2oz. beef meat
1lb 2oz. pork meat
11oz. pork liver
2oz. bacon
5 1/2oz. fine plain bread crumbs
2 large onions
2 eggs
1 bundle of fresh parsley
1 tsp. marjoram
1 tsp. salt
1/2 tsp. pepper
dash of thyme
dash of rosemary
dash of lovage
dash of cayenne pepper
2-3 cups clear broth
1-2 Tbls. pork lard


Finely chop meats and liver, peel and dice the onions, also dice the bacon. Process this mixture twice through a meat grinder until smooth.

Prepare a firm dough while adding the eggs, finely chopped parsley, bread crumbs and spices. Gradually work in the broth and set the dough aside for 30 minutes.

Brush a loaf pan with melted lard and fill with the meat dough. Place into preheated oven (425-450F) for 30 minutes, then brush crust with melted lard until very shiny.

Turn upside down onto a meat platter and remove from the pan, slice and serve!

In memory of ChristelGA

Click on The Kitchen and Gourmet for more recipes from Germany!

Preparation Time: Serves:
Recipe Origin: Germany
Submitted by:
Susi Birkenstock

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