Leberkäse

Instructions

1. Cut the meat, fatback and onion into pieces, then put them in the freezer for 30 minutes so they get very cold.
2. Blend the lean pork, beef, onion and garlic into a fine paste, then add the fatback little by little.
3. Mix in the egg, breadcrumbs, salt, pepper, marjoram and nutmeg, then the crushed ice while continuing to blend, to get a smooth, sticky mixture.
4. Line a loaf tin with baking paper, then press the mixture firmly into the bottom and smooth the top.
5. Preheat the oven to 170 °C, place the tin in a water bath and bake for 60 minutes.
6. Check that the centre reaches 72 °C with a probe; the top should be nicely golden.
7. Let it rest for 10 minutes, then unmould and cut into thick slices.
8. Serve warm with small bread rolls and mustard.