John Myers
Leberkäse Viennese Style
The perfect leberkäse viennese style recipe with a picture and simple step-by-step instructions.
- 2 Eggs size M
- 5 tbsp Sour cream
- 1 tsp Hot mustard
- 1 tbsp Pickled cucumber stock
- 1 small Pickled cucumber
- 2 tbsp Finely chopped parsley
- Salt pepper
- 1 pinch Sugar
- 2 Discs Leberkäse, each approx. 1 cm thick, 150 g
- 4 tbsp Double-Handle flour
- 75 g Breadcrumbs
- 2 tbsp Clarified butter
- 50 ml Cream
- Hard boil an egg for the dip, quench, peel and finely chop. Mix the sour cream, mustard, finely diced pickles and pickles. Stir in egg and parsley, season with salt, pepper and a pinch of sugar.
- Beat an egg with cream, season with salt and pepper. First turn the Leberkäse in the flour, then in the egg and then in the breadcrumbs. Heat the clarified butter in a coated pan. Bake the slices in it over medium heat for about 2-3 minutes on each side until golden brown. Drain on kitchen paper and serve with the dip.
- “Bavarian Potato Salad” (see my KB) with finely grated radishes and cress tastes good with it.
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