家常巴伐利亚肉馅饼（莱伯凯泽）
用猪肉和牛肉馅、培根、芥末和肉豆蔻制成的香浓肉馅饼。切成厚片，配芥末、面包或德国面条食用。
- 烹饪时间
- 1 小时 15 分钟
- 份量
- 780 kcal
- 材料
- ≈ $2.56
- 蛋白质
- 42 g
材料
- 1 Ground pork包装 500 克 约等于 $3.00 100 克
- 2 Ground beef包装 500 克 约等于 $7.45 90 克
- 3 Bacon包装 200 克 约等于 $2.95 35 克
- 4 Onions≈ $1.60 每千克 40 克
- 5 Milk 2.5%包装 930 毫升 约等于 $0.88 40 毫升
- 6 Breadcrumbs 25 克
- 7 Mustard 12 克
- 8 Nutmeg 1 克
- 9 Salt 2 克
- 10 Ground black pepper 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将洋葱和培根切成极细的丁。
将两种肉馅与培根、洋葱、牛奶、面包屑、芥末、肉豆蔻、盐和胡椒混合。
揉搓3–4分钟，直到馅料黏稠且结实。
将馅料放入小型馅饼模具中，压平表面并轻轻划几刀。
180°C下烘烤55–60分钟，直到中心结实且表面金黄。
静置10分钟后，切成厚片。
小贴士
- 为什么这样做
- Cut the onion and bacon very finely so they spread evenly through the mince and don't show up as separate pieces when you chew. Don't grind the nutmeg to powder, add it whole and grate it on a fine grater so the aroma doesn't fade when heated.
- 可替换食材
- Replace the bacon with 35 g of smoked sausage (for example, doktorskaya), cut into 0.5 cm cubes. If you have no whole nutmeg, add 0.5 tsp of ground nutmeg from a packet, but the aroma will be weaker.
- 常见错误
- If the middle stays raw, the oven was below 180 °C or the mince wasn't mixed firmly enough. Check doneness with a knife: it should come out dry, and the juice should run clear.
- 保存与加热
- Keep in the fridge for 4 days, wrapped in cling film. Reheat in the oven at 160 °C for 15 minutes, covered with foil so it doesn't dry out. Don't freeze, the texture will turn crumbly.
- 搭配建议
- Serve with warm rye bread and pickled cucumbers or sauerkraut. It also goes well with a light salad of boiled beetroot and sour cream.
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