Bavarian Recipes – Leberkäse – Bavarian Meat Loaf


Bavarian Recipes

Leberkäse

Bavarian Meat Loaf

by Ralph Kratzer

Liver LoafLeberkäse, sometimes spelled Leberkäs or Leberka(a)s in Austria and the Swabian, Bavarian and Franconian parts of Germany and Fleischkäse in Saarland, Baden, Switzerland and Tyrol is a specialty food found in the south of Germany, in Austria and parts of Switzerland.

The name “Leberkäse” literally translates to “liver-cheese” due to the fact that the older recipe included liver and because of the cheese-like texture of the dish. Since the modern version typically includes no liver, the term “Fleischkäse” (literally ‘meat-cheese’) became widespread in German.

Ingredients: (Serves 4)

  • 400 g lean beef, finely minced at the butcher´s
  • 400 g pork, finely minced at the butcher´s
  • 200 g bacon (with rind removed), very finely chopped
  • 250 ml iced water
  • 1 tspn salt
  • 1 tspn freshly ground pepper
  • 1 medium onion, grated
  • 1/2 tspn marjoram
  • Butter to grease the baking tin

Preparation

All meat must be well cooled before preparation begins.

Put together both sorts of meat in a big bowl, add salt, pepper and the iced water,  knead with your hands until you get a smooth mixture.

Baking TinAdd the very finely chopped bacon to the meat and mix.

Peel and grate the onion and add to the mixture together with the marjoram. Again knead thoroughly.

Place the whole lot in the fridge to cool.

Put the mixture into a greased oblong baking tin (bread pan). Smooth the surface and, using the blade of a knife, make a diamond-shaped pattern across the top (about 5 mm deep).

Liver Loaf_2Bake in the middle insertion of a preheated oven (180°C) for about an hour (fan oven: approx. 160°C, gas mark 2 – 2.5) until the loaf has a crunchy brown crust.

Serve the meat loaf hot, cut into thumb-thick slices. Goes well together with potato salad (see recipe of last week), medium hot mustard and a fresh cold glass of beer!

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About tfrsecretary

Born in Augsburg, Bavaria, Germany in 1957, I was educated at a Baccalaureate High School. Later completed Technical University with a degree in Economic Informatics. I served for 12 years in the German Army before joining a French computer company for another 10 years. Then ran my own motorcycle and gastronomy businesses before deciding to retire. I arrived in North Cyprus with my second wife in 2004 and since her sad loss in 2011, I have kept myself very busy trying to help others with similar problems and in 2012 became the Secretary of “The Foreign Residents in the TRNC” (TFR). I am very keen to see expat communities coming together and playing their part in helping North Cyprus, our adopted homeland.
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One Response to Bavarian Recipes – Leberkäse – Bavarian Meat Loaf

  1. Noel Bosse says:

    Do you have this recipe using USA measurements? My husband was from Austria and I loved the Leberkase over there, but it had more of a pale grayish color and the flavor was a bit different – possibly a bit more spicy?? Do the Austrians still use liver in their Leberkase? It seemed to have a flavor a tiny bit more like a liver pate? I prefer it to the Leberkase I have been able to find anywhere in the US – Colorado ski areas, Seattle/Tacoma, WA areas, local German Deli’s, etc.
    My husband passed away 3 yrs. ago and I miss much of the Austrian food I was introduced to.
    When in Austria we usually bought the Leberkase at a meat market in Bruck, Austria, but I don’t remember the name. Can Leberkase be successfully shipped to the U.S.?
    My Husband was the lead vocal in an Austrian band that played at Colorado ski areas and Oktoberfests – wonderful bunch of guys! He was also an Internationally Certified Ski Instructor.
    Thank you for your time,
    Noel

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