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    Home » Recipes » German Recipes

    Leberkase - Authentic German Liver Cheese

    Published: Aug 7, 2018 · Modified: Aug 28, 2022 by Angela Schofield ·

    Jump to Recipe Print Recipe

    Liver cheese, German Leberkase also called Fleischkase in Germany is a specialty from the south of Germany. Even it´s name literally translated means liver cheese or meat cheese the dish does not contain liver or cheese. It is more like a kind of a delicious sausage loaf that is baked in a bread pan.

    Liver cheese is moist and soft and tastes just as good warm as a main course with potato salad and fried eggs as it does cold as a snack with pretzels and pickles.

    slices of leberkase on a wooden board with pretzels.

    Leberkäse has been produced in Bavaria for over 200 years and is a classic in the German cuisine. It is also referred to as “Leberkas” or “Fleischkas” in the Bavarian dialect.

    Jump to:
    • History - Cultural Background
    • Ingredients
    • Easy Step-by-Step Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • How to Serve
    • Top Tip
    • Recipe

    History - Cultural Background

    Elector Karl Theodor brought his own butcher to Bavaria with him over 200 years ago. The butcher created these tasty sausage loaves from finely chopped pork and beef, which then was baked in bread pans.

    Karl Theodor
    Karl Theodor, Elector of Bavaria
    He reigned as Prince-elector and Count Palatine from 1742, as Duke of Jülich and Berg from 1742 and also as prince-elector and Duke of Bavaria from 1777 to his death. He was a member of the House of Palatinate-Sulzbach, a branch of the House of Wittelsbach.

    The original Bavarian “Leberkäse” didn’t contain any liver (Leber), which is still the case today. This wasn’t the case outside of Bavaria, where there were still guiding principles in place from the German food book for meat and meat production that stated that liver cheese had to have a certain amount of liver in it.

    Some argue, that the name “Leberkäse” originally came from the addition of liver to the recipe. But the name actually goes back to the old German word “Lab” meaning loaf and “Kasi” meaning “mass”.

    leberkase loaf in a pan on a wood plate and pretzel rolls.

    How is Liver Cheese Sausage Loaf called in German?

    The delicious dish is called "Leberkäse" in German or "Leberkas" in Bavarian dialect.

    What is Leberkase and how does it taste?

    It looks like a large meat loaf with a golden, brown crust and is made from ground meat and a special spice mix. The taste and texture is comparable to a sausage.

    How to eat Leberkase?

    Eaten warm as a main meal or snack and as cold cuts for “Abendbrot” (German dinner) – the classic from Bavarian cuisine is literally on everyone’s lips. It is especially loved cut into finger thick slices and served warm in a crispy bread roll as a sandwich. The “Leberkassemmel” is one of the most popular lunch ideas for on the go.

    How to pronounce "Leberkäse" and "Leberkas"?

    Listen to this audio file to hear how to say "Leberkäse" and "Leberkas" in German.

    click play button to listen

    In southern Germany and Austria, leberkäse is a popular meat dish and you can find it in every supermarket and restaurant.

    Ingredients

    Making liver cheese does not require difficult to get ingredients:

    ingredients for homemade leberkase: ground beef, ground pork, ice,, curing salt, cornstarch, onion, spices, crushed ice, lemon zest, baking powder, bacon.
    • pork belly or bacon
    • ground pork
    • lean ground beef 93%
    • crushed ice
    • curing salt i.e. Prague powder or Insta Cure, NOT Morton Tender Quick
    • Kosher salt
    • white pepper
    • ground marjoram
    • ground thyme
    • cardamom powder
    • nutmeg powder
    • ginger powder
    • mustard powder
    • baking powder or cutter process aid or phosphate
    • corn starch
    • lemon zest
    • garlic
    • onion

    See recipe card for quantities.

    Easy Step-by-Step Instructions

    I must admit making my own homemade leberkase was intermediating as we usually buy the specialty ready to cook or pre-cooked at the butcher or in the supermarket in Germany.

    It's hard to find leberkase in the US, so I decided to make my own. I was pleasantly surprised to discover how simple it was.

    Follow these easy step-by-step instructions to see how you can make this delicious German liver cheese too.

    Leberkase Step 1 freezing ground meat

    Place the frozen ground meat for about 2-3 hours before you want to use it into the fridge to slightly start to defrost it. The meat should NOT be completely thawed, it should be still semi-frozen to the point that you are able to cut it.

    Leberkase Step 2 cutting pork belly

    Cut the pork belly into small slices or cubes, add them to a freezer bag and place them into the freezer until the slices begin to freeze slightly.

    Leberkase Step 3 crushing ice

    In the meantime, add ice cubes to a food processor and pulse them into crushed ice. Add the ice to a bowl and place it into the freezer.

    Leberkase Step 4 cutting onion

    Chop the onion and the garlic roughly and add them to the food processor and pulse them finely.

    Leberkase Step 5 processing pork belly

    Add the chilled pork belly to the food processor and pulse again to a smooth consistency.

    Leberkase Step 6 processing meat

    Add the mixture to a stand mixer bowl with a paddle attachment.

    Leberkase Step 7 cutting meat

    Cut the semi-frozen ground meat into small chunks. Place them in batches to the food processor, pulse them to a smooth consistency and add the pulsed meat to the mixer bowl.

    Leberkase Step 8 blending meat

    Blend the meat mixture on medium-low. This will take up to 15 min until the meat gets a smooth, shiny consistency that indicates a successful emulsion.

    Leberkase Step 9 checking meat temperature

    Check the temperature occasionally during this process and add crushed ice in case the temperatures will raise over 55F.

    Leberkase Step 10 meat in blender

    Slowly add the curing salt and other spices while blending.

    Leberkase Step 11 add water to a large heatproof dish

    Preheat the oven to 200 F and add about two cups of water to an oven safe dish.

    Leberkase Step 12 filling meat dough into bread pans

    Add liver cheese mixture to 3 small bread pans. Make sure to fill the pans tightly. Use a spatula to press the mixture down.

    Leberkase Step 13 smooth out meat dough with wet hands

    Even out the top first with a spatula and then with wet fingers.

    Leberkase Step 14 slice meat surface in diamon pattern

    Clean the rims and slash the tops with a few diagonal cuts to a diamond shape.

    Baking: Bake for 20 min. at 200 F. Raise the temperature to 320 F and bake for another 45 to 60 min. or until the top is golden brown and the core temperature reaches about 165 F.

    Substitutions

    Here are a few tips on substitutions:

    • Pork belly - it can be sometimes hard to find pork belly in US supermarkets. But there is a good chance to find it in Asian specialty supermarkets.
    • Curing salt - curing salt can be found online. But if you want to try this recipe first before you order curing salt you can substitute the pork belly for bacon. Cured thick cut bacon is best.

    Variations

    Try these delicious variations that are very popular in Germany.

    • Spicy - add pickled jalapenos or banana pepper pieces to the meat dough before baking.
    • Pickles or olives - add finely chopped bell peppers, pickles or olive slices to your meat mixture.
    • Mushrooms - a very popular variation of leberkase has the addition of mushrooms. Canned mushroom slices from a can work best for this recipe.
    • Pizza leberkase - add small cubes of cheese, salami and fresh bell pepper to the meat mix before you add the mixture to the loaf pan.

    Equipment

    To make homemade leberkase you will need these kitchen tools:

    • meat grinder (if you want to grind your meat instead to use ground meat)
    • food processor
    • stand mixer
    • measuring spoon
    • spatula
    • bread pans (baking pans or aluminum foil pans)
    • knife
    • cutting board
    • thermometer

    Storage

    Homemade liver cheese can be kept in the refrigerator for up to a week.
    It can also be stored in the freezer for several months.

    german leberkase sandwich: leberkase slices on crusty German rolls.

    How to Serve

    You can eat liver cheese as cold deli slices on bread, warm with a side dish, or in a crispy roll. All three preparations are delicious.

    Traditional sides are potato salad, French fries, fried potatoes, a pretzel or a crispy roll.

    There are several recipes using “Leberkäse”. One popular dish is “Strammer Max”, a slice of “Leberkäse” served on a slice of bread and topped with a fried egg.

    fleischkase and fried eggs in a frying pan.

    Top Tip

    Since liver cheese is naturally low in carbohydrates, it is suitable for those following a low-carb diet.

    Recipe

    slices of leberkase on a wooden board with pretzels.

    Leberkase aka Fleischkase (German Sausage Loaf)

    Angela Schofield
    Homemade Leberkase is a great versatile German style sausage loaf that can be enjoyed warm or cold.
    4.70 from 40 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 45 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 55 mins
    Course Entrees, Snacks
    Cuisine German
    Servings 6 pounds
    Calories 1321 kcal

    Ingredients
      

    • 1.5 pounds pork belly alternative: bacon cured thick cut in case you can´t find curing salt
    • 2.5 pounds ground pork
    • 2 pounds lean ground beef 93%
    • 4-6 cups crushed ice
    • 1 tbsp. curing salt i.e. Prague powder or Insta Cure, NOT Morton Tender Quick
    • 1 tsp. Kosher salt
    • 1 tsp. white pepper
    • 1 tsp. ground marjoram
    • 1 tsp. ground thyme
    • ¼ tsp. cardamom powder
    • ½ tsp. nutmeg powder
    • ¼ tsp. ginger powder
    • ¼ tsp. mustard powder
    • 1 tbsp. baking powder or cutter process aid or phosphate
    • 1 tbsp. corn starch
    • ½ tsp. lemon zest
    • 1 garlic clove
    • 1 onion

    Instructions
     

    • Place the frozen ground meat about 2-3 hours before you want to use it into the fridge to slightly start to defrost it. The meat should NOT be completely thawed, it should be still semi-frozen to the point that you are able to cut it.
    • Cut the pork belly into small slices or cubes, add them to a freezer bag and place them into the freezer until the slices begin to freeze slightly.
    • In the meantime, add ice cubes to a food processor and pulse into crushed ice. Add the ice to a bowl and place it into the freezer.
    • Chop the onion and the garlic roughly and add them to the food processor and pulse them finely.
    • Add the chilled pork belly to the food processor and pulse again to a smooth consistency.
    • Add the mixture to a stand mixer bowl with a paddle attachment.
    • Cut the semi-frozen ground meat into smaller chunks. Place them in batches to the food processor, pulse them to a smooth consistency and add the pulsed meat to the mixer bowl.
    • Blend the meat mixture on medium-low. This will take up to 15 min until the meat becomes a smooth, shiny consistency that indicates a successful emulsion.

    During the mixing process:

    • Check the temperature occasionally during this process and add crushed ice in case the temperatures raise over 55F.
    • Slowly add the curing salt and other spices while blending.
    • Preheat the oven to 200 F and add about two cups of water to an oven safe dish.

    Baking the Leberkase

    • Add Leberkase mixture to 3 small bread pans. Make sure to fill the pans tightly. Use a spatula to press the mixture down.
    • Even out the top first with a spatula and then with wet fingers.
    • Clean the rims and slash the tops with a few diagonal cuts to a diamond shape.
    • Bake for 20 min. at 200 F.
    • Raise the temperature to 320 F and bake for another 45 to 60 min. or until the top is golden brown and the core temperature reaches about 165 F.

    Notes

    Check out my recipes with Leberkase.

    Nutrition

    Yield: 1poundCalories: 1321kcalCarbohydrates: 7gProtein: 75gFat: 108gFiber: 1gSugar: 1g
    Keyword easy, homemade
    Tried this recipe?Let us know how it was!

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    Angela framed by German landscape

    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

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