Angela's Leberkäse Bavarian Loaf

Be the first to review
READY IN: 1hr 40mins
Recipe by mollypaul

Leberkase is a special lunchmeat/appetizer kind of pork meat loaf. Try very thin slices on dark rye bread with pickles. Posted in response to a recipe request from Grocery Shopping Network. Cooking time is approximate.

Ingredients Nutrition

  • 4 12 lbs jowl fat or 4 12 lbs pork fatback
  • 5 12 lbs beef shanks, lean
  • 5 12 lbs pork butt
  • 5 ounces salt
  • 2 teaspoons curing salt, Morton's preferred (Curing salt contains nitrates. Table salt or canning salt cannot be used in place of curing salt. If)
  • 6 lbs shaved ice
  • 1 tablespoon sugar
  • 1 tablespoon marjoram
  • 1 teaspoon ginger
  • 1 tablespoon mustard, ground
  • 2 tablespoons nutmeg
  • 2 tablespoons black pepper, ground
  • 34 ounce maggi seasoning or 34 ounce soy sauce
  • 12 cup onion, diced, blanched


  1. Cube fat and grind through a medium die.
  2. Set aside.
  3. Cube beef and pork; add salts.
  4. Place meat in a food processor and run for approximately 30 seconds, until sticky.
  5. Add ice slowly, running machine until it is absorbed.
  6. Add fat and run machine until mixture is smooth.
  7. Add sugar, spices, maggi, and onion.
  8. Preheat oven to 350°F.
  9. Oil pans or molds well. Place molds on sheet pans.
  10. Fill molds with loaf mixture.
  11. Place in water bath, and bake/poach in oven to an internal temperature of 160°F.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a