Leberkäse

Leberkäse (sometimes spelled Leberkäs or Leberkaese) is a specialty baked meat product predominantly found in Southern Germany, Austria and parts of Switzerland. Its name translates literally to "liver cheese," though it is important to note that the traditional Bavarian Leberkäse does not typically contain liver in Bavaria. (Regulations elsewhere may permit a small amount of liver.)

The product resembles a loaf of bread and is typically made from corned beef, pork, bacon and onions. These ingredients are finely ground and then baked in a bread pan until a crusty brown top forms. Recipes vary regionally, with some including ingredients such as pistachio nuts.

Leberkäse is typically served sliced, often quite thickly, and enjoyed in a variety of ways. Common preparations include:

• Leberkäse Semmel: Served as a sandwich on a bread roll (Semmel or Brötchen), often with mustard.
• Fried Leberkäse (Gebackener Leberkäse): Slices of Leberkäse are pan-fried until golden brown, sometimes served with fried eggs and potato salad.
• As part of a meat platter (Wurstplatte): Sliced and served cold alongside other cold cuts and cheeses.

The origin of Leberkäse is attributed to Munich in Bavaria, dating back to the 18th century. Karl Theodor, Elector of Bavaria, is often credited with its creation, though the exact details of its invention remain somewhat disputed.

Due to its ingredients and preparation, Leberkäse is a cooked sausage according to German food law, despite its resemblance to a meatloaf. The specific regulations and definitions can vary between regions.