German
Leberkäse
This Bavarian Leberkäse is made the traditional way from finely emulsified pork, beef, back fat, ice, curing salt, and warm spices, then baked until the top forms a deep brown crust. Serve thick slices with sweet mustard, a pretzel or potato salad, and a fried egg if you like.
Ingredients
- Lean pork shoulder, very cold, diced250g
- Lean beef, very cold, diced100g
- Pork back fat, very cold, diced100g
- Crushed ice90g
- Nitrite curing salt (Nitritpökelsalz)9g
- Kutterhilfsmittel with reddening aid2g
- White pepper, ground1/2 tsp
- Mace, ground1/4 tsp
- Ginger, ground1/4 tsp
- Cardamom, ground1 pinch
- Marjoram, dried and rubbed1/4 tsp
- Onion powder1/4 tsp
- Unsalted butter or lard, for greasing1 tsp
- Sweet Bavarian mustard, for serving2 tbsp
Method
- Chill the diced pork, beef, back fat, food processor bowl, and blade until very cold but not frozen, about 30 minutes.
- Heat the oven to 180°C and grease a small loaf tin of about 500ml capacity with butter or lard.
- Grind the pork, beef, and back fat through the fine plate of a meat grinder, or pulse briefly in a food processor until finely chopped.
- Place the meat mixture in the food processor with the nitrite curing salt, Kutterhilfsmittel, white pepper, mace, ginger, cardamom, marjoram, and onion powder.
- Process while adding the crushed ice a little at a time until the mixture becomes a smooth, glossy, sticky paste, keeping it below 12°C.
- Pack the paste firmly into the greased loaf tin, pressing out air pockets, then smooth the top with a wet spatula.
- Score a shallow diamond pattern across the top with a wet knife.
- Bake for 15 minutes at 180°C, then reduce the heat to 150°C and bake for 35 to 40 minutes more, until the centre reaches 70°C.
- Let the Leberkäse rest in the tin for 10 minutes before unmoulding or slicing.
- Serve warm in thick slices with sweet Bavarian mustard.
Common questions
Can I substitute the Kutterhilfsmittel or make Leberkäse without it?
Yes, but texture changes. Kutterhilfsmittel helps bind the paste and keep it smooth and sliceable. If you skip it, work extra cold and mix longer; expect a slightly looser, less bouncy loaf.
How long should I bake Leberkäse after reducing the oven to 150°C?
After the initial 15 minutes at 180°C, continue baking at 150°C until the center reaches about 72°C, usually 35–50 minutes for a 500 ml loaf. The top should be browned and the loaf firm.
What are the most common mistakes when making Leberkäse?
The biggest mistakes are letting the meat warm up, under-processing the paste, and trapping air in the tin. Warm mixture can split; insufficient mixing gives a coarse texture; air pockets cause holes and uneven slicing.
How should I store leftover Leberkäse, and can I freeze it?
Cool it quickly, then refrigerate covered for up to 3–4 days. For longer storage, slice or wrap tightly and freeze for up to 2 months. Thaw in the fridge and reheat gently to avoid drying out.
What is the best way to serve Leberkäse?
Serve warm, sliced thick, with sweet Bavarian mustard and bread, pretzels, or potato salad. It also works cold in sandwiches. For crisp edges, pan-fry slices briefly in butter after chilling.