Leberkäse

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5 from 2 votes

Leberkäse

A German "Meat Loaf" Style Sausage
Prep Time30 mins
Cook Time30 mins
How much do you want to make? 1000 grams

Ingredients

Instructions

  • Chill your meat and fat. The temp of your meat and fat should be below 32f (0c)
  • You will Grind your meat and fat separately. Start by grinding your meat and vegetables (onions and garlic) first on a 6mm plate, then grind the fat. Keep the meat and fat separate through this process. Make sure your meat is chilled at every step in this process.
  • In your food processor (with sharp blades) add the meat mixture, spices (excluding the binder), and 1/3 of the ice-cold water. Chop your meat till it becomes a smooth batter. The temperature needs to remain between 36F – 42F
  • Next add the fat, the binder, and 1/3 more ice cold water. Chop till mixture is homogenous. About 20-30 seconds more.
  • Finally add the last 1/3 ice water and chop for 30 seconds more. The meat temperature needs to remain below 55F (13c) at this stage. If it gets too hot the emulsion will break.
  • Place the emulsified farce in a loaf pan that's been greased on the inside. Score the top for a cool design once finished. Refrigerate overnight
  • The next day bake in a preheated oven set to 400f (200c) for 20 minutes. After 20 minutes, reduce the temp to 250f (121.1c) till the internal reaches 150f (65.5c)
  • Let cool before removing from loaf pan.
  • Once cooked you can refrigerate, freeze for later, or enjoy now!!

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3 thoughts on “Leberkäse

  1. Michi
    Michi

    I grew up in Munich and have eaten Leberkäse literally thousands of times (and made it many times myself). This is a genuine recipe, congratulations!

    The name has nothing to do with liver or cheese. Instead, it comes from the old High German word “Laiba”, which means leftovers or off-cuts. “Käse” is derived from the Bavarian dialect word “Kastl”, which is a small box. So, the name really means “off-cuts in a box”.

    Traditionally, no binder is used, but butchers will add 2-4 g of phosphate and the salt at the beginning (with the red meat), which helps to bind the water and keep the emulsion stable. (I suspect that the potato starch and mustard powder in this recipe serve much the same purpose.) Spices are normally added towards the end, after adding the fat.

    Leberkäse is usually eaten warm, straight out of the oven, together with sweet Bavarian mustard and “Brezen” (soft lye pretzels). A Bavarian potato salad (no mayonnaise!) goes well with this.

    If someone wants to experiment, here are the spices per kg for the Leberkäse I make. That recipe is from a butcher in Munich. (But keep in mind that there is no absolute right or wrong here; you will find plenty of spice variations when you research German recipes for Leberkäse.)

    2 g pink curing salt #1
    18 g salt
    2.5 g ground white pepper
    0.25 g ground cardamom
    0.5 g ground coriander seed
    0.25 g ginger powder
    0.75 g ground mace
    5 g finely grated fresh onion
    2 g phosphate

  2. William Bond
    William Bond

    5 stars
    What food processor do you use? Mine is the old standard Cuisinart with serrated blades.

    1. Eric
      Eric

      Im not sure about the serrated blades. Might work… The food processor I have is called Robot coupe

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