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Leberkase – Bavarian Meat Specialty

The meat specialty owes its unusual name to its shape, as some meat loaf are reminiscent of huge cheese loaves. Cheese is not included. Meat is cut very finely for meat loaf, pork liver is only prescribed as an ingredient for meat loaf in Stuttgart. In Bavaria, meat loaf usually does not contain liver. Outside of Bavaria, meat loaf produced in this way can be referred to as Bavarian meat loaf(e). The mass is seasoned and baked or brewed in a mold.

Origin

The meat loaf was invented by King Max’s court butcher in Bavaria at the end of the 18th century. He baked finely seasoned and minced pork and beef in loaves of bread. With success – the meat loaf is now considered a traditional Bavarian specialty.

Season

Leberkäse is available all year round.

Taste

Liver loaf has a tender consistency and tastes nice and spicy with the addition of spices such as salt, pepper, nutmeg or cardamom.

Use

In its native Bavaria, Leberkäse is eaten warm and straight from the mold. There are also oven-fresh pretzels and mustard. In other regions, cold meat loaf is used as a topping for bread. Another variant: Fry the meatloaf slices until crispy and serve with a fried egg and fried potatoes as a hearty main meal. Incidentally, homemade meat loaf is particularly tasty.

Storage

Leberkäse does not keep for long. In the case of packaged and sealed goods, you can use the best-before date as a guide. Opened packs and fresh produce should be used within a few days.

Nutritional value/active ingredients

Leberkäse contains around 290 kilocalories or 1222 kilojoules, 11g protein, 27g fat (about 33% of which is saturated fat) and 0.3g carbohydrates per 100g.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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