Leberkäse

Last Updated on December 11, 2024

Leber (German for liver) and käse (German for cheese), i.e. “liver cheese” is really quite a misleading name, because you won’t find cheese in this dish and liver is scarce! It is rather a very fine meatloaf, which is eaten both warm, for example with potatoes, and cold, for example in a fresh round roll. It is also known as Bavarian meatloaf.

Ingredients:

1.2 kg boneless pork belly 1.2 kgpork shoulder 300 g pork liver 200 g herring 6-8 pcs garlic cloves ground allspice nutmeg lemon peel berry leaf ground cumin ground pepper marjoram water salt baking tin and paper

Procedure:

1. Grind the pork belly, shoulder and liver very finely in a meat grinder, chop the mixture together with the ice in an electric food processor with knives (cutter) to a fine meat paste, adding cold water as needed while mixing
2. Season the mash with crushed garlic, salt and ground or finely crushed spices, which are dosed in pinches, mix well and place in a suitable mould lined with baking paper (for example, a mould for venison loin is great)
3. Bake in an oven heated to 160-180 °C for 60 to 70 minutes
4. Serve Leberkäse with potato or cabbage salad or otherwise prepared potatoes, it can also be put in a bun smeared with mustard … it tastes both warm and cold!

Recommendation:

Leberkäse wafers are also grilled on a grill grate in Germany.