Another Volga German dish, maw wurst (pressed meat) is a mixture of ground hamburger and pork that has been pressed, cooked, and pressed again until it reaches the point that it can be cut and used like a lunch meat (but with this one, you actually know what’s in it!) Maw wurst is traditionally served around Christmas.

Maw Wurst, or Pressed Meat

2 lbs. ground beef

2 lbs. ground pork

1/2 Tbsp. garlic salt

1 Tbsp. onions, minced

1 Tbsp. salt

1 tsp. pepper

Stir together ingredients, then put in a cheesecloth. Place the meat in a pan and put another pan on top of the meat. Add weights to this pan to press the meat. Refrigerate overnight, then place in a shallow pan and bake at 300° for 2 1/2 hours. Weight meat down again and return to fridge—it will be ready when cool. Cut thin like a lunch meat.