ReceptnaptárLeberkäse mit Spiegelei (Bavarian meatloaf with fried egg and potato salad)
Leberkäse (literally “liver cheese”, but containing no cheese and often no liver) is a Bavarian speciality, a fine, uniform meatloaf baked with a thin, crisp crust. With a fried egg and potato salad it is a hearty lunch, and in a roll it is the most popular fast food. A distinctive, mildly spiced flavour.
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Method
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- Put the meat, bacon and onion in a food processor and blend to a fine paste with the ice water, marjoram, salt, pepper and nutmeg, keeping the mixture cold.
- Grease a loaf tin of about 20 cm and press the mixture in, smoothing the top.
- Bake in an oven preheated to 180 °C for 40-45 minutes until the top is golden and the centre reaches 72 °C.
- Rest for 10 minutes, then cut into 1.5 cm thick slices.
- Fry the slices in a pan with a little oil until golden brown on both sides.
- Fry eggs alongside and serve with mustard, pretzel and potato salad.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Keep the meat mixture cold throughout processing, as this gives the finest, most uniform texture.
- In the homemade version, the ice helps give a sticky, fine texture.
- Fry the slices crisp, because the crust gives the dish its character.
Frequently asked questions
Why is it called “liver cheese”?
“Leber” comes from the traditional dialect and “Käse” refers to the shape (Laib, i.e. loaf); many versions contain no liver, and never cheese.
How is it eaten in a roll?
A thick slice in a buttered Semmel with sweet mustard – this is the Leberkässemmel.
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