Authentic Leberkäse Recipe
If you’ve been craving real Leberkäse – just like I have – you’re in for a treat!
Today I’m going to show you how easy it is to make this German classic right in your own kitchen.
Growing up in Stuttgart, Leberkäse often showed up on our family table. Even decades later, I still get those familiar cravings for the comforting dishes of my childhood. And now, I couldn’t be more excited to share this recipe with you – so you can enjoy a taste of Germany, too!
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What is Leberkäse?
“Leberkäse,” often called “Fleischkäse,” literally translates to “liver cheese” or “meat cheese.”
Despite the name, it rarely contains liver – and definitely no cheese! There are a few theories about how it got its curious name, but what really matters is the taste. Leberkäse is a type of baked meatloaf made from finely ground pork (and sometimes beef), perfectly seasoned and baked with a smooth texture inside.
Why you’ll love this recipe
Ingredients
Here’s what you need:
- Lean pork: I use pork chops.
- Pork belly: Adds moisture and flavor.
- Crushed ice: Helps keep the mixture cool and gives it the right texture.
- Curing salt: Preserves the color.
- White pepper, nutmeg, ginger, marjoram: Use very fresh spices for the best flavor – you can grind them in a spice grinder for even more aroma.
Simple substitutions
- Lean pork: You can easily replace some of it with beef.
- Crushed ice: Just blend ice cubes in a high-speed blender, or use very cold water instead.
- Curing salt: This ingredient can be controversial because of its nitrite and food dye, but it keeps your Leberkäse looking pink and fresh. You can substitute regular salt, and add a dash of beet powder for color if you’d like.
- Spices: The listed spice mix gives the most authentic German flavor, but feel free to adjust or create your own blend.
- Onion: Optional – a small diced onion adds a subtle sweetness.
How to make German Leberkäse
- Cut meat into dice and freeze briefly.
- Put meat through meat grinder.
- Add all the ingredients to standmixer and mix into a fine, homogenous mixture.
- Generously grease a loaf pan.
- Transfer the meat mixture to loaf pan.
- (Optional) Score the top. Bake for 90 minutes at 320°F.
Helpful recipe tips
- Be sure that the edges of the meat are slightly frozen before putting them through the meat grinder.
- If you don’t have a meat grinder, you can ask your butcher to do this for you.
- For the smoothest results, you can put your meat through the meat grinder twice.
- A food processor works, too, if you don’t have a grinder.
Serving suggestions
The most traditional way is to simple cut a crusty roll in half, add a slice of Leberkäse, maybe a bit or mustard, and enjoy it as a hearty snack or small meal.
Many people love to fry a slice of Fleischkäse in some oil on both sides, top it with an egg sunny side up, and serve it with creamed spinach, and fried potatoes.
Storing and freezing instructions
Keep baked Leberkäse in the refrigerator for up to 3 days.
For longer storage, freeze it. You can wrap the whole loaf tightly in plastic, but I recommend slicing it first. Place a bit of parchment or plastic between slices so you can thaw just what you need.
German Leberkäse
Ingredients
- 600 g lean pork
- 400 g pork belly
- 100 g crushed ice or ice water
- 1 TBSP lard for the loaf pan
- 20 g curing salt
- 1 tsp white pepper
- ¾ tsp marjoram
- ¾ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp thyme
Instructions
- Either use ground spices or freshly grind in spice grinder.
- Cut the meat into 1" cubes, arrange them on a tray, and freeze for 15 mins.
- Remove the meat from the freezer and put it through the smallest plate of the meat grinder.
- Preheat the oven to 320˚F (160˚C).
- Add the ground meat and spices to the bowl of a stand mixer and mix it well. Gradually, add the crushed ice or ice water. Continue mixing until the mixture is soft and homogenous.
- Generously grease a 9"x5" loaf pan.
- Add small portions of the meat mixture to the loaf pan and press each batch down to prevent big holes.
- Optional: score the top in a diamond pattern.
- Bake the Leberkaese for 90 mins or until golden brown. The internal temperature should be 172˚F (78˚C).
Notes
- you can use beef instead of the lean pork
- for a very smooth texture, you can put the meat through the meat grinder twice – or have your butcher do that for you
- the curing salt ensures a fresh, pink color but you can also use regular salt (and a pinch of beet powder for color)
Nutrition
FAQs about Leberkäse
Very authentic.
So glad to hear ~ Anja