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Regional Leberkäse from Bavaria
Bavarian Leberkäse – the regional classic from my homeland – Even those with little to no interest in nutrition and food have likely noticed the growing trend of regionality in culinary matters in recent years. Long before it became a sustained trend, I was already enthusiastic about high-quality, locally sourced products, which I was happy to pay a bit more for.
Only fresh ingredients go into my recipe.
Why am I telling you this? – In my recently written Article in the magazine of "vomWochenmarkt.de"„ On behalf of an online shop for regional specialties, I'll show you just how versatile Bavarian Leberkäse (liver loaf) is. Did you know, for example, where Leberkäse gets its name? And are there differences compared to other varieties? You'll find all this and a detailed version of my Leberkäse recipe in this guest post.
Regional food: My meatloaf casserole recipe in brief
To demonstrate my growing willingness to experiment, I ordered a fresh Leberkäse sausage from "vomWochenmarkt.de", which was delivered fresh to my home in a few days.
The most important ingredients for the Liverwurst casserole (For 4 people) summarized:
– 500 grams of Leberkäse sausage meat (e.g. buy here)
– 1 bunch of radishes
– 5 organic parsnips
– 1 bunch of chives
– 2 pretzel sticks (2 pretzel rolls or 2 pretzels are also acceptable)
– 1 – 2 tbsp sweet mustard
– 1 bag of Emmental cheese for topping
– 1 bottle of beer (strong, dark beer, e.g., bock)
– 1 egg
– Salt and pepper
The meatloaf casserole in all its glory.
For the simple and uncomplicated preparation You only need the absolute basics (preparation time approx. 20-30 minutes excluding baking the meatloaf).
- The meatloaf is baked in its mold at approximately 170 degrees Celsius using top and bottom heat. After it has cooled, you dice it into small pieces.
- Cut the parsnips, radishes, and pretzel sticks into cubes the same size as the meatloaf and place them in separate bowls. (All four should be the same size.)
- Marinate the meatloaf cubes with 1 tablespoon of sweet mustard and let them soak in.
- Toast the diced pretzel sticks in a pan with a little butter.
- Salt the parsnips and radishes and let them sit briefly. Drain the water from the bowl after a while.
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Into the oven!
Whisk 1 egg with a 1:1 ratio of beer/egg liquid until well combined. If desired, add a little mustard, salt, and pepper.
- Pour the egg and beer mixture over the mixture and sprinkle with Emmental cheese.
- Place all ingredients in a buttered baking dish and mix.
- Bake for approximately 15 minutes at 170+ degrees using top/bottom heat until golden brown.
- Serve the finished casserole with fresh chive rolls on top.
Preparation time: approx. 20-30 minutes (excluding baking the meatloaf filling)
I hope you enjoy browsing, cooking, and shopping locally. 🙂
+++ This article was created in cooperation with vomwochenmarkt.de. Thank you! +++
Regional food and specialties | vomwochenmarkt.de
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Pictures:
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- Only fresh ingredients go into my recipe.
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- Regional Leberkäse from Bavaria
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- After baking, the meatloaf is diced.
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- Into the oven!
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- The meatloaf casserole in all its glory.
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