Authentic German Leberkäse Recipe 🍔🇩🇪
If you're living in the USA or anywhere far from Germany, you might have noticed how difficult it is to find authentic German Leberkäse. But don’t worry! We have the perfect homemade Leberkäse recipe for you, so you can enjoy this delicious Bavarian specialty right at home. 🍽️
Ingredients
Meat Mixture:
- 600 g lean beef (stewing steak, ground twice)
- 400 g ground pork (ground twice)
- 100 g bacon (finely chopped, without rind)
Seasonings & Binders:
- 1-2 tsp salt (adjust to taste)
- 1 tsp white ground pepper
- 2 tbsp corn starch
- 2 tbsp dried marjoram
- 1 tsp sweet paprika (optional)
- A pinch of nutmeg (tip of a knife)
Other Ingredients:
- 2 medium onions (finely chopped or ground with meat)
- 1 slice of bread (to clean grinder, optional)
- 1 tsp pink curing salt (for traditional color)
- 500 ml crushed ice
Instructions
- Prepare the Meat: Ensure the meat is very cold before starting. Keep chilled throughout the process.
- Grind the Meat: Use a fine grinding plate to grind beef, pork, and bacon.
- Blend & Emulsify: Mix the ground meat with crushed ice in a food processor until smooth and sticky.
- Add Spices: Stir in onions, seasonings, cornstarch, and marjoram. Mix thoroughly.
- Final Mix: Add bacon last and ensure it’s evenly distributed. Run through the grinder again if necessary.
- Clean Grinder: Run a slice of bread through to clean it.
- Shape & Chill: Grease a loaf pan, place the meat mixture inside, smooth the top, and chill for 1 hour.
- Score the Surface: Use a knife to create a crisscross pattern on top.
- Bake: Preheat oven to 180°C (350°F). Bake for 30-45 minutes (or until golden brown). If using a convection oven, bake at 160°C (320°F).
- Rest & Serve: Let rest for 5 minutes before slicing. Serve hot in a sandwich or pan-fried with eggs.
Notes
What is Leberkäse? 🥩
Leberkäse (also known as Fleischkäse) is a Southern German meat specialty that has gained popularity worldwide. Despite its name, which translates to "liver cheese," traditional Bavarian Leberkäse contains no liver at all. Here’s a fun fact about German food regulations:- Outside Bavaria, if a product is labeled "Leberkäse," it must contain liver. Otherwise, it must be specifically called "Bavarian Leberkäse."
- In Stuttgart, Leberkäse must contain at least 5% liver to be officially recognized as such.
- "Laib" (meaning "loaf"), referring to its shape
- "Kas" (meaning "compact edible mass"), similar in consistency to some cheeses
How to Enjoy Leberkäse? 🍞🌶
Leberkäse is incredibly versatile and can be enjoyed in various ways:- Classic Bavarian Style: A thick, warm slice in a fresh roll with mustard 🍽️
- Cold Cuts: Served as a sandwich filling with various breads 🥐
- Pan-Fried: With crispy onions and potatoes 🍿
- Leberkäse Schnitzel: Breaded and fried like a schnitzel 🥩
- "Strammer Max": Topped with ham and a fried egg 🍳
Curing Salts Guide 🔬
Prague Powder (Pink Curing Salt)
There are two types of Prague Powder:- Prague Powder #1: Used for all cured meats and sausages except for dried varieties. It contains 6.25% sodium nitrite and 93.75% table salt.
- Prague Powder #2: Used for dry-cured sausages and meats (e.g., salami). It contains sodium nitrite and sodium nitrate.
Morton Tender Quick
An alternative curing salt made by Morton Salt Company. It contains sodium nitrite and sodium nitrate but with a much higher salt concentration. It’s great for brining meats like corned beef, but not ideal for sausages due to its saltiness. 🍽️ Now you can enjoy a delicious, homemade Leberkäse! Serve it hot, cold, in a sandwich, or pan-fried with eggs. Guten Appetit! 🇩🇪More German recipes
