Leberkäse Semmel

History

Leberkäse — despite its name meaning 'liver cheese', it contains neither liver nor cheese — is a finely ground baked meatloaf of beef and pork that has been a Bavarian institution since the 18th century. Sliced thick and served hot from the butcher's counter in a crusty Semmel roll, often with sweet mustard, it is the definitive Bavarian street food. Sold from bakeries, butchers and market stalls across Munich and Bavaria, the Leberkäse Semmel is the working-class snack of choice, eaten standing up at a counter or on the go.

Ingredients

• Crusty Semmel (Bavarian bread roll)
• Leberkäse (Bavarian baked meat loaf), sliced thick
• Bavarian sweet mustard
• Optional: pickled gherkin
• Optional: fried egg

How to Make

1. 1Slice the Leberkäse into thick pieces and pan-fry or oven-heat until hot and lightly browned on each side.
2. 2Split a fresh crusty Semmel roll.
3. 3Spread the bottom half generously with Bavarian sweet mustard.
4. 4Lay the hot Leberkäse slice on the roll.
5. 5Add a pickled gherkin or fried egg if desired.
6. 6Close and serve immediately.

Known for it

• Vinzenzmurr Metzgerei - München - AltstadtRosenstraße 7, 80331 München, Germany