Fleischkaese, literally translated as meat cheese, is a specialty food found in some parts of Switzerland and is very similar to bologna sausage. It consists of corned beef, pork, bacon and onions and is made by grinding the ingredients and then baking it as a loaf in a bread pan until it has a crunchy brown crust. The dish is said to have the origins in the German Leberkaese which was invented by a Bavarian cook in 1776 and which containes liver amongst its ingredients; Fleischkaese, however, doesn't have either liver or cheese. It is traditionally enjoyed in a variety of ways, including: panfried, as part of a breakfast meal served with fried eggs, pasta, vegetables; cut into approximately finger-thick slices, usually accompanied by sweet mustard and soft pretzels or potato salad. Most of the time it is served on a bread roll while still hot and seasoned with mustard or pickled cucumbers; cold, cut into very thin slices and used on a variety of sandwiches. The Swiss are very fond of this dish and the tourists coming to visit their country use to really fall in love with this delicious and tasty meatloaf.
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Fleischkaese or Leberkaese, forum.sausagemaking.org
Fleisch vom Schwein: Fleischkäse / Leberkäse, www.schweinefreund.de