Despite what its name might suggest, traditional Bavarian Leberkäse contains neither liver nor cheese. Instead, it is a finely processed meat speciality with a smooth, succulent interior and the deeply browned crust that develops as the loaf bakes.
Leberkäse has long been a favourite throughout Bavaria and neighbouring Austria, where it can be found in butcher shops, bakeries, restaurants and snack counters. Few things are more typically Bavarian than a thick, warm slice of Leberkäse tucked into a fresh bread roll with a generous spoonful of mustard.
The mixture of lean beef, pork shoulder and pork back fat gives this version plenty of flavour and richness while retaining the characteristic fine texture. Its seasoning is subtle but aromatic: white pepper is complemented by onion, cardamom, mace, nutmeg, ginger and just a touch of paprika.
Unlike Frankfurters, Lyoner and other fine sausages, Leberkäse isn't stuffed into a casing. The finely processed mixture is placed directly into a loaf tin and baked, allowing the exposed surface to develop its characteristic dark golden-brown crust while the centre remains moist and tender.
Fresh from the oven, it can be cut into thick slices and served with sweet Bavarian mustard, pretzels, bread or potato salad. Leftovers are equally delicious sliced and browned in a frying pan, often accompanied by fried eggs and potatoes.
Simple, hearty and unmistakably Bavarian, Leberkäse is a wonderful example of how the same fine-sausage techniques used for emulsified sausages can produce something completely different when the mixture goes into a baking tin instead of a casing.
