Frederic Melton
Liver cheese, or Leberkase, is a German meatloaf speciality found in southern Germany, Austria, and parts of Switzerland. It is made from beef, pork, and bacon, and sometimes contains other ingredients like cheese, minced chili peppers, or horsemeat. The ingredients are ground finely and baked in a bread pan to create a loaf with a crunchy brown crust. Liver cheese has a pungent and meaty taste and is commonly served fried with a fried egg on top or as cold cuts on a sandwich.
| Characteristics | Values |
|---|---|
| Ingredients | Beef, pork, pork liver, pork fat, bacon, salt, reconstituted onion |
| Variations | Horse meat, turkey, cheese, minced chilli peppers, cut bell peppers, pickles, small cubes of salami |
| Region | Germany, Austria, Switzerland, Netherlands |
| Preparation | Grind ingredients, bake in a bread pan, fry thick slices, serve with fried egg, use as cold cuts |
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What You'll Learn
Liver cheese is a type of German meatloaf
Liver cheese, or Leberkäse, is a type of German meatloaf. The name "liver cheese" is a literal translation of the German word Leberkäse. However, despite its name, liver cheese is not actually a cheese. Instead, it is a meat product made from beef, pork, and bacon, with the option of adding liver. The ingredients are ground finely and then baked in a bread pan to create a loaf with a crunchy brown crust.
In addition to the basic ingredients, liver cheese can be made with various additives, such as cheese, minced chili peppers, or onions. Some variations include Pizzaleberkäse, which includes cheese, bell peppers, pickles, and salami; Pferdeleberkäse, which is made with horsemeat; and Zwiebelleberkäse, which contains onions. These variations originate from different regions, such as Austria, Swabia, Bavaria, and Franconian parts of Germany.
Liver cheese is commonly sliced and fried, then served with a fried egg on top for a hearty meal. It can also be cut into thin slices and used as cold cuts on sandwiches, often with mustard and a salad leaf. Liver cheese is typically purchased from butchers and can be stored in the freezer for later use. When reheating, it is recommended to thaw it and then put it in the oven or fry the slices in a pan with oil.
Liver cheese has a pungent and meaty taste, with a creamy texture when ground. It is considered an acquired taste due to its strong flavour and overpowering smell. The meat is often surrounded by a band of fat or lard, adding a textural contrast. While liver cheese is enjoyed by many, it is not a dish that appeals to everyone.
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It is made from beef, pork, and bacon
Liver cheese, or Leberkäse, is a speciality food found in southern Germany, Austria, and parts of Switzerland. It is made from beef, pork, and bacon, though there are variations that may include other kinds of meat such as horse meat or turkey, or additional ingredients like cheese or minced chili peppers. The ingredients are ground very finely and then baked in a bread pan until a crunchy brown crust forms.
Liver cheese gets its name from its two versions: with liver and without liver. The liver used in liver cheese is typically pork liver. The meat portion is surrounded by a narrow band of lard, giving it a unique texture and taste. Liver cheese is also known to have a pungent and meaty flavour.
Liver cheese is commonly sliced thinly and used as cold cuts on a sandwich. It can also be cut into thick slices and fried in a pan, often served with a fried egg on top for lunch or dinner. In German bakeries, it is common to find a "Leberkäs Semmeln", which is a dinner roll cut open with butter and a thick slice of liver cheese in between the bun halves.
Liver cheese is typically purchased at a butcher, though it can also be made at home. The process involves grinding the meat very finely and then baking it as a loaf. Liver cheese can be frozen and then reheated in the oven when needed.
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Variations include horse meat, turkey, cheese, and chilli peppers
Liver cheese, or Leberkäse, is a speciality food found in southern Germany, Austria, and parts of Switzerland. It is made by grinding beef, pork, and bacon very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. The meat portion is surrounded by a narrow band of lard, giving it a unique texture and taste.
While the traditional recipe for liver cheese includes beef, pork, and bacon, there are several variations of this dish that incorporate different types of meat, such as horse meat (Pferdeleberkäse) or turkey. These alternatives are less commonly consumed in German-speaking regions but can be found in places like Vienna, Austria.
In addition to alternative meats, liver cheese can also be made with various additives. One variation, Pizzaleberkäse, includes cheese, bell peppers, pickles, and small cubes of salami, resembling a pizza topping. Another variation, Zwiebelleberkäse, incorporates onions and is commonly found in the Swabian and Franconian regions of Germany.
Liver cheese can be prepared in different ways to suit various tastes and dishes. It can be cut into thick slices and fried in a pan, often served with a fried egg for a hearty meal. For a sandwich, thin slices of liver cheese can be used as cold cuts, paired with Bavarian sweet mustard, and a salad leaf. Liver cheese can also be frozen and then reheated in the oven or fried in a pan with oil.
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Liver cheese is sometimes served with mustard and a fried egg
Liver cheese, or Leberkäse, is a speciality food from southern Germany, Austria, and parts of Switzerland. It is made from beef, pork, and bacon, which are ground very finely and then baked in a loaf tin until a crunchy brown crust forms. Variations may include other kinds of meat, such as horse meat or turkey, or additional ingredients such as cheese or minced chilli peppers. Liverwurst, a similar product, is round, while liver cheese is square and has a stronger taste. The meat is surrounded by a band of lard, and the main ingredients are pork livers, pork, pork fat, salt, and reconstituted onion. Liver cheese is available at butchers and delis.
Liver cheese is often served with mustard and a fried egg. It can be sliced thinly and used as a cold cut on a sandwich, or cut into thick slices and fried in a pan. It is commonly served in a "Leberkäs Semmeln", which is a dinner roll cut open with butter and a thick slice of liver cheese in between the bun halves. Liver cheese can be frozen and then reheated in the oven or fried in a pan with oil.
Some people enjoy liver cheese with a smear of mustard and a pickle slice as an appetiser. It can also be served with freshly baked bread or crackers. Liver cheese has a pungent and meaty taste and a creamy texture, especially when contrasted with the rind, which has a slight chew.
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It can be sliced thinly and used as a sandwich filling
Liver cheese, or Leberkäse, is a speciality food found in the south of Germany, Austria, and parts of Switzerland. It is made by grinding beef, pork, and bacon very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. Variations may include other kinds of meat, such as horse meat or turkey, or additional ingredients such as cheese or minced chili peppers.
Liver cheese can be sliced thinly and used as a sandwich filling. In Germany, it is common to cut a thick slice of liver cheese, fry it in a pan, and then eat it with a fried egg on top. For a sandwich, thin slices of liver cheese can be used as cold cuts. It can be paired with Bavarian sweet mustard and a salad leaf, or with pimiento cheese or cream cheese on fancier bread. Liver cheese can also be fried or baked and served on a dinner roll with butter, known as a "Leberkäs Semmeln".
Liver cheese has a strong taste and smell, described as pungent and meaty. It has a moist texture, especially when sliced thinly, as the whole liver can be very dry if over-sauteed. Liver cheese is typically square-shaped and surrounded by a narrow band of lard or a thin fat rind, which has a slight chew and is similar in texture to the fat attached to slices of ham.
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Frequently asked questions
Liver cheese, or Leberkase, is a German meatloaf speciality found in southern Germany, Austria, and parts of Switzerland.
Liver cheese is made from a combination of beef, pork, and bacon. The ingredients are ground finely and baked in a bread pan to form a loaf with a crunchy brown crust.
Yes, there are variations of liver cheese that use different types of meat such as horsemeat or turkey, or include additional ingredients like cheese, minced chili peppers, or vegetables.
Liver cheese can be sliced thinly and served cold on a sandwich or cut into thick slices and fried in a pan. It is often paired with mustard, a fried egg, or a German Hefeweizen beer.
