ok, here's the first recipe I've found. It is a traditional Bavarian recipe for Leberkäs. Apologies for the stilted nature of the translation. It's from "Bayerische Küchenschätze", Author: Gisela Allkemper.
For 15-20 people:
3 kg lean beef
500g pig's neck
250g fatty calf's belly with rind
1 onion, grated
80g salt
8g ground white pepper
1 tbsp marjoram
2 crushed garlic cloves
a little lemon zest
1.5 litres water
10g lard
This recipe is intended for domestic cooking, and doesn't mention using a meat grinder.
Using a powerful mixer, process small portions of meat with the salt and water until you have a smooth shiny mixture. Combine all the processed portions using a hand mixer, and leave to rest in a cool place for 1-2 days.
Add the grated onion and other flavourings. Pour the mixture into a greased tin [loaf tin or similar]. Press down firmly and bake at medium heat for 1.5-2 hours.
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Leberkäs is best eaten freshly baked. You often just buy a hot slice from the butcher, served on a little paper tray with mustard, or in a (rather plain and crusty) round bread roll. It's never eaten cold, in my experience. I have never found Leberkäs that tasted right outside of southern Germany.  | 
