Bavarian Liver Cheese

Last Updated on April 6, 2024

A delicate delicacy meatloaf in which you will not find liver at all! Yes it’s true, the name is really misleading, but the resulting taste of this Bavarian meatloaf is amazing!

Ingredients:

400 g of lean beef

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400 g of pork 200 g of liver (without skin) 1/4 l of drinking water 1 pk large onion 1 tbsp of mayonnaise 1 tsp preferably freshly ground white pepper 1 tsp salt butter to grease the tin

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pâté mold

Procedure:

Let all the ingredients cool well before making, i.e., both meats and the bacon, freeze the water into ice cubes

Slice the well cooled meat and bacon into pieces, set the bacon aside, grind both meats in a meat grinder until very fine

Slice the meat and bacon into pieces./li>

Transfer the minced meat into the blender container and gradually add salt and pepper as well as water (in the form of crushed ice) and blend until smooth

At this stage, grind the lardons in a meat grinder, but put on a coarse sieve, you need coarser pieces, these are then stirred into the meat phase

Add the peeled, finely grated onion, spices and salt to the mixture, put the mixture in the fridge to cool

Grease the pate mould with butter, then pour the well-chilled mixture into the mould, smooth the surface, make indentations on it with a knife in the form of crosses to a depth of about 4-5 mm

Place in an oven preheated to 170-180 °C and bake for about 55-60 minutes.

Recommendation:

Serve sliced as a main course, for example with potato salad or mashed potatoes, or cold, for a snack, along with bread and pickles.

Note:

Bayerischer Leberkäse is the original name of this product. This meatloaf used to be baked in bread moulds in Bavaria. The name is said to have originated from a strain of old German words – “Lab” for loaf and “Kasi” for solid. Although there are recipes that also include liver, it was never in the original recipe!