Cologne
Guided tour · 2 hours
Cologne: Brewery Tour with 3 Kölsch Beer Tastings
Experience Cologne's famous brewing culture and old town on this popular brewery tour. Immerse yourself in the exciting, humorous, and bizarre...
from€28Check dates
History
Leberkäs (literally liver-cheese, though it contains neither in the Bavarian version) is a Bavarian and Austrian baked meat loaf made of seasoned ground beef and pork. The Munich version omits liver entirely. Served thick-sliced in a soft roll with sweet mustard, the Leberkäsweckl became the city's classic working-class lunch by the early 20th century, sold from every butcher counter.
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Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Hamburg
Guided tour · 1h 30m
Hamburg: Chocoversum Guided Tour with Tastings
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Munich
Guided tour · 2.5 hours
Munich: Viktualienmarkt Food Tour
Enjoy a guided tour of the Viktualienmarkt in Munich and taste delicious regional foods as well as international delicacies. Enjoy the bustling life...
from€43Check dates
Berlin
Guided tour · 1h 30m
Berlin: BRLO BRWHOUSE Tour and Craft Beer Tasting
Visit a craft brewery in Berlin and embark on a guided tour of the unique facility housed in recycled containers. Discover how beer is made and try a...
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Common allergens: Gluten (from roll), Mustard
Make it at home
Ingredients
- 500g lean beef, cubed and frozen 30 min
- 300g pork shoulder, cubed and frozen 30 min
- 200g pork back fat, cubed and frozen 30 min
- 200ml ice water
- 18g salt
- 3g curing salt (nitrite, optional but traditional)
- 3g white pepper
- 3g sweet paprika
- 2g ground caraway
- 1g ground mace
- 1 small onion, finely grated
- Soft Bavarian rolls (Semmel) and sweet mustard, to serve
Method
- Mince beef, pork and back fat together through a 3mm plate twice, keeping everything below 4 degrees C.
- Transfer to a stand mixer. Add salt, curing salt if using, and spices. Beat 2 minutes.
- Add the ice water in three additions while beating, until the mixture emulsifies smoothly. Fold in the grated onion.
- Press into a greased 1kg loaf tin, smoothing the top with wet hands. Score a diamond pattern on top.
- Bake at 160 degrees C for 75 to 90 minutes until the centre reads 72 degrees C; the top should crackle and darken.
- Rest 10 minutes. Slice thick. Serve hot in a halved Semmel with sweet mustard.
Tip from the editors. Keep everything cold and work fast. If the mixture warms above 12 degrees C while emulsifying, it splits and the loaf goes grainy.
Where to eat leberkäs
Leberkäs in Munich
Vinzenzmurr Marienplatz ★ 4.0
Vinzenzmurr's New Town Hall counter on Munich's Marienplatz sells the city's classic Leberkäsweckl (Leberkäs in a roll) for around €4; lunch in the hand.
TryLeberkäsweckl
Wurststandl Teltschik ★ 4.8
Wurststandl Teltschik at Munich's Viktualienmarkt serves Weisswurst pairs and Schweinswürstl from a counter for under €7; cash-only Bavarian morning lunch.
TryWeisswurst pair with mustard
Hofbräuhaus am Platzl ★ 3.8
Hofbräuhaus on Platzl has poured Hofbräu beer in Munich's Altstadt since 1589; the ground-floor Schwemme hall seats 1,000, the upstairs Festsaal handles.
OrderMass of Hofbräu Original (one litre) with Schweinshaxe and a pretzel.
TipThe ground-floor Schwemme is walk-in only; reserve the Bräustüberl upstairs for parties of four or more.
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