So you know how meatloaf in America is pretty much meat in the form of a loaf? Well, Bavaria’s version of this classic comfort food is just like that…but its name tells a different story.
Leberkase is a Bavarian sausage loaf made with stripped beef, fatty pork, lard, salt and water. Sounds deliciously meaty, right?
This is where it gets tricky. The name Leberkase translates to liver-cheese. However, as you can see from the aforementioned ingredients, this German specialty contains neither liver nor cheese.
According to German food laws, only products called Bavarian Leberkase are not required to contain liver; otherwise, there must be a minimum 4% liver content. Some local varieties, like Stuttgarter Leberkase, must contain at least 5% liver. If made outside of Bavaria, the type without liver is called Fleischkase, aka meat cheese.
In Bavaria, many butchers make fresh Leberkase twice a day: First for the essential midmorning snack, and again at 4pm as a tasty afternoon nosh. As a main course Leberkase is sliced thick and served warm with potato salad or ochsenaugen (fried eggs) and sweet mustard. Another favorite way to enjoy it is on a hot slice of semmel (a Bavarian bread roll) with mustard.
At Hofbrauhaus Las Vegas, we serve our Leberkase with potato salad and sweet mustard imported straight from Munich. You can try it with the egg at lunchtime!
We didn’t forget about the brew
What Hofbrau bier pairs best with this sausage specialty? None other than our Hofbrau Original. This bottom-fermented lager boasts a well-balanced flavor that really brings out the Bavarian in every bite!
Okay, we’ve talked about our meat enough and now we’re hungry. Whenever you’re ready to join us for a bite of our famous Leberkase, just click here.