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Leberkäse

Create authentic Leberkäse at home with savory flavors and a comforting texture, perfect for hearty family meals inspired by Bavarian cuisine.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Bavarian, German
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat Mixture
  • 500 g Schweineschulter, gewürfelt Best to use high-quality meat for optimal flavor.
  • 250 g mageres Rindfleisch, gewürfelt
  • 250 g Schweinebauchfett, gewürfelt
Seasoning
  • 1 small Zwiebel, fein gerieben oder angebraten
  • 1.5 tsp Salz
  • 1 tsp weißer Pfeffer
  • 0.5 tsp getrockneter Majoran
  • 0.25 tsp gemahlene Muskatnuss
  • 0.5 tsp Zwiebelpulver
Binding Ingredients
  • 150 ml zerstoßenes Eis oder eiskaltes Wasser Ensure it's very cold.
  • 1 tbsp Kartoffelstärke (oder Maisstärke)

Method
 

Preparation
  1. Place diced pork shoulder, lean beef, and pork belly into the freezer for about 30 to 45 minutes until very cold.
  2. Grind the meat in a food processor until it reaches a smooth, sticky consistency. Avoid over-blending.
  3. In a large bowl, combine ground meat with grated or sautéed onion, salt, white pepper, dried marjoram, nutmeg, onion powder, and crushed ice or cold water. Mix thoroughly.
Baking
  1. Preheat your oven to 325°F (160°C) and prepare a loaf pan by lining or greasing it.
  2. Spoon the meat mixture into the pan, smoothing the top with wet hands.
  3. Score the top of the meat with a crosshatch pattern.
  4. Bake in preheated oven for 60 to 70 minutes, checking that internal temperature reaches 165°F (74°C) and the top is golden brown.
Resting
  1. Allow the Leberkäse to rest for 10 to 15 minutes before slicing.

Notes

Leberkäse can be served hot or cold, with sweet mustard and pickles or between slices of rye bread. Store leftovers in an airtight container in the refrigerator for up to 5 days; freeze for longer storage.