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Leberkäse

Leberkäse
Alternative names	Fleischkäse, Fleischlaib
Type	Forcemeat
Region or state	Germany, Austria, and Switzerland
Main ingredients	Beef, pork and/or horse
Variations	Käseleberkäse
Media: Leberkäse

Leberkäse^ⓘ (German, literally 'liver-cheese'; alsoLeberkäs orLebaka(a)s) in Austria and theSwabian,Bavarian andFranconian parts of Germany, 'leverkaas' inthe Netherlands andFleischkäse (“meat-cheese”; rarely alsoFleischkäs) inSaarland,Baden, Switzerland andTyrol) is a speciality food found in the south of Germany, in Austria and parts of Switzerland.^[1] It consists of 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. Variations may be made using other kinds of meat such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili peppers. Liver is not traditionally considered an essential ingredient.

Leberkäse is also calledFleischlaib, which literally means “meat-loaf” in German, but it is different from themeatloaf knownanglophone countries, which in German is calledHackbraten (literally “ground roast”, fromHackfleisch, “ground meat”, andein Braten, “aroast”),faschierter Braten (literally “mincedroast”, fromfaschieren, “to mince”, andein Braten, “aroast”),Wiegebraten,falscher Hase (“false hare” or “faux hare”) andHeuchelhase (“mock-hare”).

Leberkäse is traditionally enjoyed in a variety of ways, including:

• Most of the time, it is served hot on aSemmel (hard wheat flour bread-roll) and traditionally seasoned withmustard or pickles. The result, generally calledLeberkäsesemmel (inSwabia and theFranconian parts of Bavaria,Leberkäsweckle,Leberkäsweggla orLKW in short, an allusion to the abbreviation forLastkraftwagen,heavy goods vehicle), is a staple of Southern German and Austrian fast food stalls, butcher shops and supermarkets.
• Cut into approximately finger-thick slices, usually served with traditionally medium hotmustard orBavarian sweet mustard or sometimesketchup and accompanied by softpretzels orKartoffelsalat (potato salad).
• Pan-fried (abgebräunt orgebraten, “browned”), in which case it is commonly accompanied by afried egg and Germanpotato salad, orBratkartoffeln (home fries) and sometimesspinach. This is a very commonBiergarten dish.
• Cold, cut into very thin slices and used on a variety ofsandwiches, usually seasoned withpickled cucumbers.
• Two slices ofLeberkäse with a slice of ham and cheese in the middle are dipped into eggs and coated with breadcrumbs and then fried in the pan. This variant is calledfalsches Cordon Bleu (“mock Cordon Bleu”).

Known variants include:

• Käseleberkäse, which adds small pieces of evenly distributed cheese to the mix.
• Paprika-Leberkäse (GermanPaprika = bell pepper), which adds small pieces of pickles andbell peppers.
• Pizzaleberkäse, which adds cheese, cut bell peppers, pickles and small cubes of salami, named for its similarity topizza.
• Pferdeleberkäse (GermanPferd = horse), which is indeed made ofhorsemeat (GermanPferdefleisch), otherwise not widely consumed in the German language area. It is occasionally found in places such as Vienna, Austria.
• Zwiebelleberkäse (GermanZwiebel = onion), which is made with onions. Common in theSwabian andFranconian regions of Germany.
• Pikanter Leberkäse, which adds spices and is very common in Austria.

• Bavarian cuisine
• German words and phrases

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