Leberkas

One of the most traditional Bavarian street foods. A true classic!

Prep-Time: 45 MIN
Cook-Time: 90 MIN

This dish holds a special place in my heart. It’s one of my all-time favorites and something I couldn’t find at any butcher shop in the USA. The only way to satisfy my cravings was to roll up my sleeves and make it myself. The result? Pure comfort food that’s as authentic as it gets.

A little background: Leberkas or Leberkäse is one of Bavaria’s most beloved street foods. You can grab a Leberkässemmel (a sandwich with a thick slice of Leberkäse) at almost any butcher shop or even some bakeries. If you’re making it at home, it’s common to buy the prepared “brat” from the supermarket and simply bake it in the oven.

But making Leberkäse from scratch? That’s a whole other level of dedication! While this recipe isn’t the easiest to master, it’s absolutely worth the effort. A few things can go wrong if you’re not careful—like the protein separating if the mixture gets too hot (trust me, I’ve been there!). But don’t worry, with the right technique and a little patience, you’ll be rewarded with an authentic Bavarian treat that’s truly unforgettable.

INGREDIENTS (4 Portions)

IMPORTANT: For this recipe, it is crucial to stick to the exact measurements and keep everything as cold as possible while processing. 

• 600g lean pork 

• 400g pork belly

• 25g German curing salt
  (Important: German curing salt has a different nitrite ratio than its U.S. counterpart. Unfortunately, I haven’t found a reliable source for German curing salt in the USA yet. For now, I’ve been importing mine directly from Germany. I’ll update you as soon as I find a local option!)

• 300g shaved ice (made from ice cubes) 

• 0.75g nutmeg

• 0.25g thyme

• 0.75g marjoram

• 4g white ground pepper

• 0.25g ground ginger

• 1 tbsp neutral cooking oil

UTENSILS

• Important: Scale that measures below 1g

• Food Processor (It’s essential to use a powerful food processor that can handle the ingredients efficiently and quickly, minimizing heat production during processing.)

• Loaf bread pan

SIDES

• Semmel, Breze, potato salad

• Sweet Bavarian Mustard, or medium-hot mustard (like dijon mustard) or ketchup

01

Pre-chill a loaf pan in the freezer and preheat the oven to 350°F. Cut the meat into  very small pieces before processing and mix well with curing salt. Place the seasoned meat in the freezer for about 30 minutes, until it’s just before frozen. Then, mix the meat pieces with spices (marjoram, thyme, pepper, nutmeg, ginger) and keep cold. 

02

Prepare shaved ice from ice cubes using a food processor with a high-speed blade. Remove the ice and keep it cold, ensuring it doesn’t clump together.

03

Place the nearly frozen meat in the food processor and chop on high speed for 1-2 minutes, aiming for as small pieces as possible. Be careful not to overheat the meat; it’s better to leave it slightly chunkier.

04

Add the shaved ice to the meat and blend on high speed for about 30 seconds to max. 1 minute until a fine, cohesive mass forms. The mixture should be uniform, but depending on your processor’s power, it’s okay to leave some small chunks rather than over-process. Processing quickly is crucial to prevent overheating, which can cause the proteins to separate.

05

Grease the well-chilled loaf pan with oil. Pour the mixture into the pan, and to eliminate air bubbles, gently tap the mold on the kitchen counter a few times. Smooth the top with a spatula.

06

Bake at 350°F for about 90 minutes. Check for doneness with a wooden stick; if it comes out clean, the Leberkäse is cooked. If it still sticks, bake a little longer. If the top is pale, broil for a few minutes until it turns golden brown. For even browning, you can turn the Leberkäse during cooking, though this step is optional.

07

Serving suggestions: 

• Leberkassemmel, warm (Bavarian Street Food): Slice the Leberkäse into 0.6-inch pieces and serve inside a Semmel (roll) with medium-hot mustard (e.g. Dijon), sweet Bavarian mustard, or ketchup. 

• Leberkassemmel, cold: Thinnly sliced with pickels and mustard in a Semmel.

• Main Dish: Serve 2-3 slices on a plate with a side of potato salad, and mustard.

• Leberkäse with Sunny-Side-Up Egg: Roast a slice of Leberkäse in a pan with melted butter over medium heat until browned from both sides. Remove from the pan and set aside. In the same pan, cook a sunny-side-up egg in more butter. Place the egg over the roasted Leberkäse and serve with potato salad.