Leberkäse


, is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of corned beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust.

History

' is said to have been invented in 1776, although this story has been heavily contested. The name "" literally translates to "liver-cheese" but developed by folk etymology from an archaic form of the word ' and ' ; not all products bearing the name necessarily contain liver or cheese, let alone both: According to German food laws, only products called "Bavarian Leberkäse" are allowed not to contain liver; otherwise, there must be a minimum liver content of 4%. Some local variants must contain even more liver; for example, the liver content of "Stuttgarter Leberkäse" must be at least 5%. The type without liver is normally called ' if it is not made in Bavaria.

Methods of eating

Leberkäse is traditionally enjoyed in a variety of ways, including:
Due to Leberkäse being so widespread in Germany and Austria there are varying ingredients depending on the region. However, the most common ingredients are some form of lean pork, pork belly and ice. Several herbs and spices are also included such as coriander, ginger as well as salt and pepper. A Curing salt is also used typically Prague Powder #1, this gives the Leberkäse a pinkish hue. These ingredients are then blended in a food processor to a smooth consistency, this is then placed into a loaf pan and cooked through until the top has a brown, crusty texture.

Variants

Known variants include:
In addition, many butchers have invented their own unique varieties.