German Leberkaese or Fleischkaese has become popular throughout the world and is a specialty of Southern Germany. It typically consists of a thick slice of Leberkaese on a mustard bun. You can also fry it with onions or make a fake Schnitzel, then called the Schnitzel Leberkäse.
This specialty from Southern Germany is a thick, compact meatloaf made from finely ground corned beef, pork, bacon, and onions. Traditionally served warm or cold in finger-thick slices, Leberkäse literally translates as “liver cheese.”
However, it contains neither liver nor cheese in Bavaria, where Leberkäse probably originated and has been made for over 200 years. It makes more sense when you know that the term does not come from “leber,” but “laib,” or loaf, referring to its form and shape, and “käse” due to its thick, cheese-like consistency.
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German Leberkase
- Author: Romae Chanice Marquez
- Recipe Category: Main Dish / Snacks
- Cuisine: German
The Bavarian meatloaf is known as Bayrisches Leberkäse, and in the rest of Germany, where it includes strictly regulated amounts of liver, it is called Leberkäse. The Leberkäse theme variants include Käseleberkae, a small cheese cube, and Pizzaleberkäse, with cheeses, sliced red peppers, and pickles as well as small bits of salami.
The whole preparation and cooking time is 1 hour. This recipe is suitable for at least 4 servings.
German Leberkase Ingredients
- 600 grams lean beef
- 500 grams ground pork
- 150 grams bacon, finely chopped
- 1-2 tsp salt (or to taste)
- 1 tsp white ground pepper
- 2 tbsp corn starch
- 2 tbsp marjoram
- 1 tsp paprika powder, optional
- 2 medium-sized onions
- 1 slice bread, to clean grinder
- a very small pinch of nutmeg
- 1 tsp pink salt
- 500 ml crushed ice
Photo credit: @grillpira / Instagram.com
German Leberkase Instructions
Step 1: Before you use it, the meat should be very cold and should not get warm at any time during the Leberkaese making process.
Step 2: Combine the beef and swine very well with a meat grinder or a food processor.
Step 3: Cut and slice the onion thinly.
Step 4: Keep the beef and pork cold with the crushed ice.
Step 5: Add the onion, spices, maize starch, and mix again. Then, keep the blend cool again.
Step 6: Apply the finishing bacon. Be sure that the bacon is uniformly distributed around the mix.
Step 7: Run some bread through the grinder, if you have a grinder, to clean it. Grease loaf pans. Then put the meat in the dishes and place in the refrigerator for about an hour.
Step 8: Preheat oven to 350 F, 180 C. Even out the surface and then cut the usual criss-cross pattern into the surface with a knife.
Step 9: Bake for 30-45 minutes, depending on the size of your dish.
Step 10: Allow to rest for five minutes when finished, then slice.
German Leberkase Additional Information
- There are several ways to serve a Leberkäse slice, but doing so in a crowded white bread roll with a dollop of sweet mustard, it is popular. It can also be warmed in a bowl, topped with a fried egg, and eaten with potato salad or a soft pretzel.
- This snack will take one hour to fully prepare.
- This recipe will make enough for four servings.
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Image source: cntraveler.com
About German Leberkase Recipe
What are other things you should keep in mind? Well, you can also use lamb, turkey, or liver instead of pork and beef. Additionally, you can add some finely chopped, fresh herbs such as parsley or Italian herbs. Moreover, you can also use cure salt to get a good pink hue. Without curing salt, the meat will be grayish.
Conclusion
Some people go the extra mile and smother some brown gravy over the Leberkase, giving it a whole new flavor than its original one. If this dish piques your interest, go on and try it at home now! Click here for more international recipes.
