Stiglmeier Bavarian-style Leberkaese (pork and veal), 2 lbs.
"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.
Before you purchase this item, please review our Perishables Shipping Policy
- This sausage product is precooked and frozen. The freezing process will extend a product's shelf life, taste and quality by up to 3 months, which means it can be safely consumed even if in some cases its nominal date code may have passed.
- We will ship Perishables in Thermal Cool Shield with ice packs. Between April 15 and October 15 please only choose Guaranteed 2-Day or Next Day delivery options, especially to areas with temperatures over 75° F, during checkout. The Thermal Shield and Ice packs will keep the products cold during most of the shipping duration. The sausages may arrive cool or at room temperature, depending on the length of time that packages remain in transit or sit outside your home. Please refrigerate or refreeze immediately after receipt of the shipment. Please note that we will not issue any refund for any perishable products if you did not choose 2nd Day or Next Day delivery options.
- Please follow the USDA guidelines to store and cook meat products. Always cook/grill/fry sausages at or above 165°F. Potentially harmful bacteria will not survive at these temperatures.