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Bavarian Leberkäse

Other names

Fleischlaib (meatloaf), Beamtenripperl, Fleischkäse (beef and pork loaf), Leberkäs (liver cheese)


Leberkäse (lit. liver cheese) is usually baked in a rectangular baking tin. It is pink inside and has a dark crust outside. There is no liver in Bavarian Leberkäse, whereas outside of Bavaria this is usually the case.


Many Bavarian butchers prepare Leberkäse twice a day: once for the obligatory “Brotzeit” (mid-morning snack) and the second time around four o’clock in the afternoon. Connoisseurs regard the crisp end piece, the so-called “Scherzel” (end piece), for the biggest culinary delight. As a main meal, warm Leberkäse is cut into thick slices and served together with potato salad or “Ochsenaugen” (two fried eggs) and sweet mustard. A large number of people drink beer along with it. As a mid-morning snack, one consumes Leberkäse the same way as sausage: cold and cut in thin slices, maybe with a sour gherkin laid between two halves of a roll.




Leberkäse has been produced in Bavaria for a good 200 years. When Elector Karl Theodor from the Palatine line of the Wittelsbacher succeeded the childless Elector Max Joseph III of Bavaria in 1776, he brought his own butcher from Mannheim to the Isar River. A few years later, his butcher created a composition made from fine-chopped pork and beef, which was baked in bread tins.
Whoever examines the roots of the word Leberkäse sees that the term goes back to the old German root words “Lab” and “Kasi”. These terms are related to the coagulation of meat protein by cooking or roasting. It is also said that the word “Leber” (liver) is only supposed to be an alteration of the word “Laib”, and the word “Käs” describes a compact mass like that of even “Quittenkäs” (quince bread) or “Kartoffelkäs” (potato loaf). According to this interpretation, Leberkäse would therefore be a loaf, which is made from a compact mass. Wicked tongues also call Leberkäs “Beamtenripperl” (civil servant’s spare rips).
Marzell Oberneder dedicated a Lower Bavarian ode to the Leberkäse which (roughly translated) read: “Having a mid-morning snack is the most sought-after things of all times. If you really want to party, then go to Lower Bavaria where one, according to the old custom, loves to eat Leberkäse, the one from the wolf and the cat, who rightly stand in front of the line. Leberkäs! A pleasant aroma quickly fills the air of the inn, when it comes into the open mouth, from the paper unwrapped, and already cut into pieces with fingers without the help of a knife or fork. Each person in Straubing knows that one should eat it hot, because the soul relaxes, when it still steams a little bit. If you even have gotten an end piece, which has already been separated, crispy brown with a soft shimmer and permeated so mildly with tasting sourness, then it is an eye-opener and the stomach’s greatest joy, yes, a great treat until a burp makes an end of it. Whoever loves to eat Leberkäse and doesn’t entirely forget the beer and bread, laughs happily all the way up to heaven’s tent and is the happiest person in the world!”


The base of the Bavarian Leberkäse consists of beef, from which the tendons have been roughly removed, pork with a lot of fatty tissue, fatty tissue, water, salt, and seasonings. Beef and pork are cut in a bowl chopper and then put in a mixer. The mass is stirred until smooth while adding salt, pepper, and seasonings as well as water (in the form of ice). The bacon fat is also cut in a bowl chopper and mixed easily under the meat emulsion. To bake, a form is used, in which the Leberkäse is baked at 160 to 200 degrees Celsius.


Almost all Bavarians butcher shops produce Leberkäse.


There is an entry in the German Food Code under the guideline ratio 2.222.2, which stipulates the ingredients of Bavarian Leberkäse.

  • 1. Bayerische Fleischerschule

    Straubinger Str. 16
    84030 Landshut 0871/72030

  • Metzger-Innung München

    Thalkirchnerstr. 76
    80337 München 089/452137-0

  • no record for references



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