"Kalbsleberkaese" (pork and veal loaf) is a world-renowned meat specialty from Bavaria. This loaf is made from finely ground pork and veal meat cuts, seasoned and shaped like a loaf of cheese (literally: liver cheese).  There is no liver meat in this sausage, though. You can eat it as cold cut on bread or baked and served hot in finger-sized sliced. Serve with Bavarian sweet mustard.

From the Stiglmeier Sausage Co, based in Wheeling, IL and founded by master butcher Anton Stiglmeier over 50 years ago. You can taste the authentic Bavarian heritage. USDA inspected.

Heating instructions: 1. If frozen, let defrost for 2-3 days in the refrigerator. 2) If cold or room temperature, remove plastic bag and heat, uncovered, in 325°F oven for 1 and 1/4 hours, in pan with little water.

Serving instructions: Cut loaf into finger-thick slices, serve with potato salad or on a pretzel bun with mustard.

More on German sausages and recipes on germanfoods.org

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