🥩 Leberkäse
Leberkäse is a smooth, finely ground loaf of pork and beef with onion and spices, baked in a tin until it has a dark golden crust. Inside it is pink, soft and springy, a bit like a large baked sausage. It is eaten in thick warm slices, classically in a crusty roll with sweet mustard, or with fried egg and potatoes.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g pork shoulder, cubed
- 300 g lean beef, cubed
- 1 onion, finely chopped
- 200 g crushed ice
- 1 tbsp salt
- 1 tsp ground white pepper
- 1/2 tsp each ground nutmeg and mace
- Oil for the tin
Method
- Chill the meat well, then mince it twice through the finest plate.
- Blend the mince with the onion, ice, salt and spices in a food processor into a smooth, pale paste.
- Spread it in an oiled loaf tin, smooth the top and score a diamond pattern.
- Bake at 160 °C for about 1 hour 15 minutes until the inside reaches 72 °C and the top is golden.
- Rest for 10 minutes and cut into thick slices.
How to make it lighter
- A thinner slice of about 100 g instead of a thick 200 g one halves the calories.
- Serve with mustard and a big salad or pickled cucumber rather than fries or potato salad.
- Making it at home, use leaner meat to cut the fat noticeably.
History
Leberkäse is a Bavarian and Austrian speciality; despite the name, which literally reads 'liver cheese', the Bavarian version usually contains neither liver nor cheese. The origin of the name is debated, and the dish is often credited to a butcher at the Munich court in the 18th century. Today it is sold hot by the slice at butchers' counters across southern Germany and Austria.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →