Preparing Leberkäse correctly – how to get the perfect crust
Leberkäse is one of the most popular classics of Austrian cuisine – whether as a warm Leberkäse roll, with a fried egg or as a party block for guests. To ensure that the Leberkäse has a crispy crust on the outside and remains nice and juicy on the inside, the right temperature and baking time are essential.
At gourmetfein, the Leberkäse varieties are already pre-cooked and therefore particularly easy to prepare. It is important to heat the Leberkäse slowly and evenly. To do this, we recommend preheating the oven to 120 °C top/bottom heat and also placing a heat-resistant bowl of water in the oven. The steam ensures that the meatloaf remains particularly juicy and develops a nice natural crust.
The right baking time for gourmetfein Leberkäse
The baking time depends on the weight of the Leberkäse:
- 500 g mini party block: approx. 60 minutes at 120 °C
- 1 kg party block: approx. 90 minutes at 120 °C
- 1.8 kg maxi party block: approx. 120 minutes at 120 °C
During baking, the typical golden-brown crust forms, which makes the Leberkäse particularly aromatic. If you want an even crispier crust, you can increase the temperature slightly in the last few minutes – but keep a close eye on the Leberkäse so that it doesn’t dry out or burn.
Leberkäse should not be baked too hot. Slow heating at 120 °C top and bottom heat keeps it juicy and allows it to develop its full flavor. Excessively high temperatures can cause the surface to darken too quickly, while the core is not yet optimally heated.
How can you tell when the meatloaf is ready?
A perfectly prepared Leberkäse has a golden-brown crust on the outside and remains elastic and firm on the inside. If you want to be absolutely sure, you can measure the core temperature with a meat thermometer: This should be at least 72 °C.
Tip: Leberkäse tastes particularly good fresh from the oven in a crispy roll with sweet or spicy mustard. Discover the variety of gourmetfein Leberkäse varieties now.
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