A smooth, delicate pork pâté made with onion, garlic and eggs. The tubular sausage is cut into thick slices and either steamed or gently sautéed. Leberkäse (German for "liver cheese") is served warm or at room temperature.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.