The “Leberkäse” is a type of meatloaf found in Austria and parts of Germany and Switzerland. The “Semmel” is a typical Austrian bun.

The “Leberkässemmel” is probably the most popular Austrian fast food. You can get it literally everywhere: in supermarkets, in the shops at the petrol stations, stationary food trucks – anywhere. And they are always freshly assembled.

As you can get neither the “Leberkäse” nor the buns here in Sweden, I decided to make my own. I never met anybody before who did that as it is really available everywhere in rather good quality. But I found a recipe in one of the biggest Austrian newspapers and I am going to try to translate it. Here we go:

600 gr. porkshoulder and 400 gr. porkbelly, cut in big cubes, mix with 20 gr. pickling salt and keep over night in the fridge.

3 gr. white pepper

a pinch of nut meg

a pinch of pimento

1 small onion

1 garlic clove

35 gr. flour

300 gr. icecubes

It is important, that the meat does not get too warm while grinding it, so put the pickled meat cubes in the freezer 30 minutes before you grind them. Grind the onion and the garlic together with meat. Put the whole mixture back in the freezer for a short while.

Wrap the ice cubes in a clean dishcloth and crush them with a rolling pin or a meat tenderizer.

Preheat the oven to 180 degrees Celsius.

Blend the meat mixture with the spices and the crushed ice and shred the mixture in small portions in a cutter until it is a very fine mass.

Butter a bread form (like this one: www.ikea.com/us/en/catalog/products/90133053/), fill it with the mixture and make a diamond pattern on the top with a sharp knife.

Bake for about 70 minutes in the oven. Turn on the grill function for another 5 minutes, so it gets a dark crust. When the surface is nice and brown, take it out of the oven, remove it from the form and let it chill for a few moments.

Cut in slices, put the slice in a bun, top with a mustard of your choice (I personally prefer Dijon mustard) and enjoy!