German Leberkase Pasta Pan Dish – Easy and Fast

In Germany, especially in the South you can get at every butcher the so called Fleischkaese or Leberkase, some call it veal or Swiss loaf. Leberkase consists of beef, pork, preferably humanely-raised veal, bacon and onions, and it is produced by grinding all ingredients very finely. Then they bake it in a pan until the crust is brown. We love it cold or warm in Germany. It tastes so good in a roll with mustard. Or you can fry it like a Schnitzel. Or mix it with other ingredients such as potatoes or like in this recipe with pasta. Happy Cooking!

Ingredients German Leberkase Pasta Pan Dish

3 slices Leberkase (each slice should be 1 inch thick)
1 leek
400 g pasta of your choice
400 ml beef broth – How to make Beef Broth from Scratch-
3 tbsp cream cheese
4 tbsp sour cream
2 tbsp mustard
salt, pepper, red pepper, nutmeg to taste
1 splash vinegar (optional)
some grated cheese it you like to make a gratin

Cooking Instructions German Leberkase Pasta Pan Dish

– Cook pasta per instruction in salt water. Drain them.
– Cut Leberkase in smaller cubes, brown the cubes in a pan with a small amount of clarified butter briefly.
– Slice leek fine, add to Leberkase and saute for some minutes.
– Add broth, then cream cheese, sour cream and mustard.
– Mix and add the cooked pasta. If the sauce should be too thin add some flour, cornstarch or tapioka mixed in some cold water. This should thicken the sauce.
– Spice to taste, and finally add vinegar if you like.

You can make a gratin by adding grated cheese on top and broil for 1-2 min until cheese has melted. If you use instant broth make sure to add the right amount.

Leberkase Schnitzel Recipe
How to make Leberkase from Scratch