German Bologna

German Bologna


  • 3kg lean beef
  • 500g pork (neck)
  • 250g pork fat (German term is "Wammerl")
  • 1 onion, ground
  • 80g salt
  • 8g pepper, white, ground
  • 1 tb majoran
  • 2 cloves garlic, mashed
  • 1 1/2 l water
  • 10g lard
  • lemon peel


Grind meat finely and mix in mixer with water and salt to a smooth shiny dough. You may have to work in batches. Mix all the batches together, put in cool place for meat to swell. Mix in onion and spices and fill in baking pan. Press dough down and bake on medium heat for 1 1/2 h. Notes: The recipe has a note stating that "liver cheese" truely does not contain either liver or cheese. The liver part comes from bavarian "Loab" = german "Laib" = loaf, and the cheese part is an analogy to the way bavarian cheeses look like. Another post stated that "liverwurst" is widely available in the US. But liverwurst is not the same as "Leberkaese". Liverwurst does contain liver and is the consistency of a spread. Leberkaese looks like large and thick slices of bologna.

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