Every sausage maker eventually reaches the point where traditional recipes become a starting point for something of their own.
Dieter's Signature Leberkäse is one of mine.
The foundation remains unmistakably Leberkäse: beef, pork belly and back fat are finely processed with ice to create the smooth, juicy texture and excellent sliceability expected from a traditional German-style meat loaf. From there, however, things become considerably more personal.
Lactose-free cheddar is folded into the mixture in small cubes, creating little pockets of melted cheese throughout the finished loaf. I use lactose-free cheese because my wife loves cheese but cannot tolerate lactose—and there is certainly no reason she should miss out on this one.
Pickled peppers provide acidity and a little sweetness, while mushrooms and onion add a deeper savoury character. Finally, fresh chilli peppers bring some welcome heat without turning the Leberkäse into something overwhelmingly spicy.
As the loaf bakes, the outside develops that characteristic deeply browned Leberkäse crust while the cheese softens throughout the fine meat mixture and the vegetables add colour, flavour and texture to every slice.
Served thick and warm straight from the oven, tucked into a fresh bread roll, or sliced and browned in a frying pan the following day, this isn't intended to reproduce a particular regional German speciality.
It's simply the Leberkäse we like to eat at home—and after years of making sausages, I think every sausage maker deserves at least one recipe that is entirely their own.
