Lunches
Leberkäse in a Bread Roll
The Quirky Foodster Team
Ingredients
- 4 thick slices Leberkäse (approx. 600 g / 1.3 lb total)
- 4 crusty bread rolls (Brötchen)
- 2 tbsp butter, softened
- 4 tsp mustard
- 1 small red onion, thinly sliced
Method
- Slice the Leberkäse into thick slabs, about 1.5 cm (1/2 inch).
- Fry in a dry or lightly buttered pan over medium heat for 3-4 minutes per side until golden and heated through.
- Split the rolls and spread with butter and mustard.
- Tuck a hot Leberkäse slice into each roll and top with sliced onion.
Introduction: A Bavarian baked meatloaf-style dish of finely ground beef and pork, baked until it develops a crisp golden crust.
Cultural Background: A Bavarian baked meatloaf-style dish of finely ground beef and pork, baked until it develops a crisp golden crust. Sliced and served warm in a crusty bread roll, it's a beloved quick lunch from butchers and bakeries across southern Germany.
Tips: Buy Leberkäse fresh from a butcher counter where possible for the best texture and flavour.
Variations: Add a fried egg on top for 'Leberkäse mit Ei', a popular variant at Bavarian snack stands.
Storage: Cooked Leberkäse keeps 2 days refrigerated in an airtight container.
Reheating: Reheat slices in a dry pan for 2 minutes per side, or under a grill until sizzling.
Nutrition: Approx. 480 kcal, 22g protein, 30g fat, 28g carbohydrate per roll.
FAQs:
Q: Is Leberkäse made with liver?
A: Despite the name (which translates to 'liver cheese'), most modern Leberkäse contains no liver.
Q: Can I bake a whole loaf myself?
A: Yes, though most home cooks buy it pre-made and simply pan-fry slices.
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