Leberkäse Austrian
“A finely ground, baked meatloaf of beef, pork and bacon with a smooth interior and a crisp browned top, despite its name containing neither liver nor cheese. A warm slice in a fresh Semmel with mustard (a Leberkässemmel) is a quintessential Austrian breakfast or snack.”
Where it comes from
Leberkäse is a smooth baked meatloaf of southern Germany and Austria, sliced thick and tucked hot into a crusty roll. In Austria it is Würstelstand and bakery food — the quick, satisfying bite eaten standing up, any time of day.
On the plate
A bouncy, almost pate-smooth pink interior contrasts a dark, crisp, savory crust. Mildly spiced, salty and satisfying, it is best hot from the oven crammed into a crusty roll with a stripe of sweet mustard — Austrian fast food at its finest.
How it works
Grinding cold meat with ice and curing salt forms a fine emulsion that bakes into a springy, uniform texture rather than a crumbly loaf. The exposed top dehydrates and browns in the oven, giving the prized crisp, caramelized crust over the moist interior.
Variations
With cheese cubes (Käseleberkäse), with diced peppers and chili (Pizzaleberkäse), pan-fried slices topped with a fried egg, served with potato salad
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓20 min active · 60 min waiting
How it's made
8 steps · Show ↓- 115 min
Keep the beef, pork and bacon very cold and cut into chunks.
- 212 min
Grind the chilled meats finely, then blend to a smooth paste with ice, salt, curing salt and spices.
- 35 min
Mix in finely diced sauteed onion and a pinch of marjoram and nutmeg.
- 45 min
Pack the mixture firmly into a greased loaf tin, smoothing the top.
- 53 min
Score the surface in a diamond pattern for the classic crust.
- 660 min
Bake at 180C until the interior is set and the top is deep brown and crisp.
- 710 min
Rest the loaf briefly so it firms up enough to slice.
- 83 min
Cut thick slices and serve hot in a Semmel with sweet mustard.
