After my recent culinary escapade into German-Turkish cuisine, I find myself returning to my favorite subject – the delights of Bavarian cuisine. Similar to the Döner Kebab, the Leberkässemmel is a dish, or rather, fast food that you can easily grab on the go, perfect for enjoying while standing or walking. Unlike the Döner Kebab, however, it involves pork meat and lacks the abundance of vegetables or salads. Just a simple roll and a slice of Leberkäse, often enjoyed with mustard. In Bavaria, it's customary, much like with Weißwürste (white sausages), to eat sweet mustard with the Leberkässemmel. However, in Germany, medium-spicy mustard is also common, and in Tyrol, Austria, some even add ketchup.

As I often enjoy discussing the topic of inflation, I can recall that in 2008, a Leberkässemmel with sweet mustard cost around 1 euro in the supermarket and 1.50 euros at the butcher's. Nowadays, we're looking at 2-3 euros, excluding the sweet mustard, which is sometimes even charged separately. Nevertheless, it remains a delicious snack for in-between meals and is affectionately referred to as the "Handwerker Frühstück" or craftsman's breakfast in our region. In my opinion, the perfect accompaniment to a Leberkässemmel is a Spezi (a popular Bavarian soda mix) or a beer.

Back in the day (1776), the newly appointed Elector of Bavaria, Karl Theodor Kurfürst von Pfalz, moved his residence from Mannheim to Munich and brought along his trusted court butcher. It was this young butcher who, drawing inspiration from French pastries and terrines from King Ludwig's feudal court, first baked finely chopped pork and beef. This budding butcher was also the one who gave Leberkäse its name. During production, he believed the form resembled a cheese loaf and aptly named it "Lääb Kees" (loaf of cheese). Over time, it evolved into "Lewwekäs," eventually becoming the term we know today, "Leberkäse." In parts of Tyrol, Southwest Germany, and Switzerland, the product is called "Fleischkäse."

For the production of Leberkäse, we use beef and/or pork, bacon, water, and a bit of potato starch for texture and crust. Leberkäse is typically cured and harmoniously seasoned. Traditionally, it is molded into a brick shape and baked in the oven with hot air. Hand-filled Leberkäse is slightly fluffy and characterized by fine air bubbles and sometimes a distinctive "crack."

The use of fillings is quite popular, mainly cheese (Emmental, mountain cheese), but also mushrooms, olives, jalapeños, paprika flakes, pistachios, or salami. As you savor this Bavarian classic, you'll find it's not just a snack; it's a journey through history, reflecting the region's culinary ingenuity and diverse flavors.