Hey Jan,
Leberkaese is to Germany, what
Fleischkaese is to us potato heads in Switzerland! I think you are beating yourself up a little. That stuff looks terrific. If it was grainy or too dry, adding more fat
won't help. You probably "
broke" the fat at 170 degrees fahrenheit... that's 76.6 C. to you folks downunder!
Try cooking it using a "Bain Marie" or "waterbath" in your
pre-heated oven at only 150C. for
45 minutes.... that's only 300 degrees F. to us using the King's measurements.

I'll guarantee you that the texture will be "maaaavelous"! In other words, fill a shallow pan half-full of heated water then place your cake-pan full of sausage meat into the water. This tempers the cooking and the steam will "finish" the surface.
"Cactus Jack's" Swiss Fleischkaese
600 gr lean beef
400 gr ground pork butt with fat
100 gr finely chopped smoked bacon
23 gr kosher salt
2.5 gr (1/4 tspn.) Cure #1
6 gr freshly ground black pepper
7 gr smoked paprika
2 medium sized onions
0.5 gr nutmeg
1Tblspn. red wine
Chill the red wine while you grind the beef and pork using your smallest die. Put the onions through the grinder as well and then fry the onions in a dry pan over low heat until they become dried out. Emulsify the beef and pork spraying the wine into the mixture a little at a time. Fold in the onions and the remaining spices and the chopped bacon. Disperse all the ingredients equally throughout the meat and then place the mixture into a buttered cake pan. Allow the mixture to rest for an hour in your refrigerator. Finally, place the pan into a water bath at 150C for 40 to 45 minutes until done. Allow the Fleischkaese to rest for at least five minutes before slicing.
Best Wishes,
RockChuck WagonTrack WheelRut