Leberkäse

Leberkäse is a delectable specialty food enjoyed in Germany, Austria, and parts of Switzerland. This dish, somewhat akin to bologna sausage, is crafted from finely ground corned beef, pork, and bacon, which is then baked into a loaf with a crispy brown crust.

The name "Leberkäse" dates back to 1776 and translates to "liver-cheese" although many modern versions do not include liver or cheese. Traditionally, Leberkäse is enjoyed hot on a bread roll with mustard or pickles. It is also frequently sliced and served with either plain or sweet Bavarian mustard. Some prefer to pan-fry it, pairing it with a fried egg, potato salad, or spinach. It can even be savored cold in sandwiches or used in unique dishes like "falsches Cordon Bleu."

The preparation of Leberkäse can vary by region, but it typically includes lean pork, pork belly, ice, herbs, spices, and curing salt. This mixture is finely blended and baked until it forms a brown, crusty top. There are several delightful variations, such as Käseleberkäse, which incorporates cheese; Paprika Leberkäse, made with bell peppers and pickles; and Pizzaleberkäse, containing cheese, bell peppers, pickles, and salami. In some regions, you might find unique versions like Pferdeleberkäse made from horse meat or Zwiebelleberkäse with onions. Additionally, many butchers craft their own special varieties of Leberkäse.