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If you live in the USA or far away from Germany, you know that it is not so easy to find German Leberkaese. But it is so good! Especially with a fresh baked roll. That’s why we found a homemade Leberkaese recipe for you.
German Leberkaese or Fleischkaese is a Southern German Meat specialty that has become famous all over the world. If it contains liver then is called Leberkaese (Leber = liver) and with beef only it is Fleischkäse or meatloaf. In Germany it is a warm snack: One thicker slice of Leberkaese in a roll with mustard, or cold as a sandwich with various bread.
You can also pan-fry it with onions or make a fake Schnitzel, the Leberkäse Schnitzel. The recipe below is a proven recipe. Happy Cooking!
Ingredients German Leberkaese Recipe
600 gr lean beef (use stewing stake, ground twice)
400 gr ground pork (ground it twice )
100 gr bacon finely chopped (without the rind)
1-2 Tsp salt (or to taste)
1 tsp white ground pepper
2 tbsp corn starch and 2 tbsp marjoram
1 tsp paprika powder (sweet) optional
2 medium sized onions (run through with the meat)
1 slice bread to clean grinder (run through last)
a very little nutmeg, just the tip of a knife
1 tsp Pink salt or Curing salt (see under Tips what to use)
500 ml crushed ice
“Better than I remembered
I have purchased Landjagers from other shops and found them salty and dry. These from Love German Food were moist, tender and full of flavor. Delicious!” — A.E.
Cooking Instructions
The meat should be very cold before you use it and should not get warm at any time during theprocessof making Leberkaese.
– Grind the beef and pork very finely by using a food processor or a meat grinder (grinding plate fine).
– Peel onion and cut it coarsely.
– Mix the beef and pork with the crushed ice until sticky (emulsify).
– Add the onion, spices, cornstarch and mix once again, keep the mixture well chilled.
– Add the bacon at the very end. Make sure the bacon is distributed evenly throughout the mixture. Run the bacon through with the meat as well.
– If you use a grinder, run some bread through the grinder, it will clean it.
– Grease loaf dishes with butter. then place the meat into the dishes andplace in fridge for about an hour.
– Pre-heat oven to 180 C of 350 F.
– Even out the surface and with a knife cut the typical criss cross patter into the surface.
– Bake for about 30-45 minutes, depending on size of your dish; convection oven on 320 F, medium rack.
– When done, leave to rest for five minutes, then slice.
TIPS
You also can use different meat. Instead of pork and beef use lamb, turkey or liver.
Add some fresh finely chopped herbs like parsley or Italian herbs (Thyme, marjoram, oregano).
Curing salt is used to get the nice pink color. Without curing salt the meat color will not be pink, it will be grayish.
CURING SALTS
- Prague Powder
Some people refer to this as “pink curing salt”. There are 2 varieties:
Prague Powder #1 is for all cured meats and sausages except for the dried kinds like hard salami. Itis 6.25 per cent sodium nitrite and 93.75 per cent sodium chloride (table salt).
Prague Powder #2 is used for dried meat and sausage. It has 1 ounce of sodium nitrite and 0.64 ounces of sodium nitrate in a pound of product. The rest of the pound is sodium chloride.
Both Prague Powder #1 and #2 are used in very small quantities, around 1 teaspoon per 5 pounds of meat (follow supplier directions).
- Morton Tender Quick
This is a curing salt made by the Morton Salt Company. It contains both sodium nitrite and sodium nitrate. It has a lower nitrite/nitrate concentration (0.5 percent of each), and much more salt than the other cures.
Tender Quick is very good to use as a rub or in a brine (for making corned beef etc.) but has limited use in sausage making. With Tender Quick the sausage mixture gets very salty before the correct amount of cure is reached.
Tender Quick from Morton – Find it here
- Insta Cure
This is essentially the same product as Prague Powder. It comes as Insta Cure #1 and #2, and the uses are the same as for Prague Powder #1 and #2.
Video How to make Leberkaese in German – Unfortunately only in German – In Deutscher Sprache – Ingredient list is in English
Related
Category: Leberkaese Fleischkaese, Traditional German Food Tags: fleischkase, german, homemade, leberkaese, leberkase, recipe
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FAQs
It consists of beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust.
Can I freeze Leberkäse? ›
Let cool before removing from loaf pan. Once cooked you can refrigerate, freeze for later, or enjoy now!!
Do you need to cook Leberkäse? ›
As described above, the Leberkäse must be baked for cooking. First put the uncooked Leberkase into an oven preheated to 180 °C (356 °F) and bake for 15 minutes until it gets a nice golden yellow color.
What is liver cheese in German? ›
Traditionally served warm or cold in finger-thick slices (with the crusty brown ends being the most prized chunks), Leberkäse translates literally as “liver cheese”.
What to serve with Leberkäse? ›
Leberkäse is traditionally eaten in the mornings with eggs, or as a sandwich with a hard wheat roll and spicy mustard as a mid-afternoon snack. When served for dinner it is cut in thick strips and served warm from the pan.
What is a German sausage with cheese in the middle? ›
What is a Käsekrainer? To answer the question in the headline: a large, thick parboiled sausage filled with small chunks of cheese (German: Käse) to which the Käsekrainer owes its name. You typically fry or grill it, which melts the cheese to create the distinctive texture and taste.
How long does Leberkäse last? ›
Our authentic German-style Bologna, baked in loaf form. This come's in approximately 1 LB whole pieces vacuum packed and frozen. Fleischkäse will last up to 6 months frozen and about 4 days after thawed and opened.
How to cook frozen Leberkäse? ›
If frozen, let defrost for 2-3 days in the refrigerator. 2) If cold or room temperature, remove plastic bag and heat, uncovered, in 325°F oven for 1 and 1/4 hours, in pan with little water. Serving instructions: Cut loaf into finger-thick slices, serve with potato salad or on a pretzel bun with mustard.
Does Leberkäse have liver in it? ›
That said, although Leberkäse generally consists of beef, pork, and bacon that has been finely ground and baked into a loaf. In Germany it does also normally have a small liver content. In fact, some regulations require a minimum of 4% liver in the meat. By contrast, Austrian Leberkäse does not contain liver.
Is Leberkäse served hot or cold? ›
Although most Leberkäse is bought and consumed hot in a roll, perhaps with ketchup or mustard, you can buy the “delicacy” in supermarkets as thin cold slices to eat like ham or as uncooked part-loaves for home baking (to be eaten in the traditional roll or on its own).
You've been missing out on a truly tasty specialty from the Old Country. Talkin' about “spam”… one could find similarities between leberkaese and that Hormel product, but that would be like comparing a top-quality baseball to one of those fluffy round things dangling from the rear view mirror in a car.
What does Braunschweiger mean in German? ›
In the German language, Braunschweiger is the demonym for people from Brunswick (German name Braunschweig), but under German food law refers to a variety of mettwurst. In Austria, Braunschweiger is known as a type of parboiled sausage (Brühwurst), while American Braunschweiger is often confused with liverwurst.
What is the German word for liverwurst? ›
The word liverwurst is a partial calque of German Leberwurst (pronounced [ˈleːbɐˌvʊʁst]) 'liver sausage', and 'liver sausage', a full calque.
What is a Leberkäse sandwich in English? ›
Leberkäse is a roasted loaf of forcemeat. Though the word literally means “liver cheese” there is neither liver nor cheese in it generally, just meat, fat, curing salt, and seasoning. It's basically bologna shaped like a meatloaf, but a little tastier than that sounds.
What is Braunschweiger made of? ›
(a) “Braunschweiger” is a cooked sausage made from fresh, cured, and/or frozen pork, beef, and/or veal and at least 30 percent pork, beef, and/or veal livers computed on the weight of the fresh livers. It may also contain pork and/or beef fat.
What are the ingredients in liver cheese? ›
PORK LIVER, PORK, PORK FAT, NON-FAT DRY MILK, WATER, SALT, CONTAINS 2% OR LESS OF FLAVORINGS, SODIUM LACTATE, DEXTROSE, SODIUM DIACETATE, SODIUM NITRITE.
What is the difference between braunschweiger and liver sausage? ›
The main difference being, Braunschweiger is a style of liver sausage made from only pork livers, offal and scraps that originated in the German city of Braunschweig. Whereas liverwurst is a more general term to describe any type of liver sausage. Meaning it could contain a variety of meats like pork, beef, or chicken.
Is Leberkäse good? ›
The result looks a little like a pinkish pate but is much firmer. As you might imagine, Leberkäse is not exactly fat-free (you have been warned), but it is remarkably tasty (again, you have been warned). Common variants in Vienna are: Käseleberkäse – with added melted cheese.
