As of: March 14, 2024, 12:30 p.m
By: Kai Hartwig
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Leberkas is one of the classics of Bavarian cuisine.
A butcher from Baden-Württemberg created a special variant - out of necessity.
Munich/Bad Boll – “You can argue about taste,” is a well-known saying.
Of course, this also applies to culinary things.
Experience has shown that emotions sometimes run high here, as the case of a special Leberkas creation from Thuringia showed.
A Swabian master butcher nevertheless dared to try this quintessentially Bavarian product.
And combined it with a specialty from his homeland to make the “Schwoba Brätle”.
Wolfgang Maier runs a butcher's shop in Bad Boll in Baden-Württemberg, a community around ten kilometers south of Göppingen.
A few years ago he made a Leberkas filled with Maultaschen in the family business.
The product is rounded off by an onion blanket.
But how did this, at first glance, unusual creation come about?
Made a virtue out of necessity: Swabian butcher fills Leberkas with Maultaschen
Maier looks back.
“In 2014 I registered again at the European Championships in Alencon in France to create a festive product,” explained the master butcher in an interview with
IPPEN.MEDIA.
He took part in the “European gastronomy champion”.
This is a kind of sausage EM for butchers from all over Europe.
In the competition, hundreds of meat products are tested and evaluated by experts.
Among other things, in the categories white sausage, grilled sausage and festive products.
“I wanted to send in my soup dumplings here,” said Maier.
But on the eve of the deadline for handing over one's own product, there was a shock: the soup dumplings did not meet the competition conditions - they were too light.
Master butcher Wolfgang Maier proudly shows the awards for his “Schwoba-Brätle” – a Leberkas stuffed with Maultaschen.
© Wolfgang Maier
“I noticed that the requirements called for a weight of at least 500 grams,” said the butcher.
Maier remembered that he read the regulations again in more detail and briefly thought about what he could do quickly.
“I wanted to stick with Maultaschen because the French certainly didn’t know that,” said the master butcher.
Then late in the evening he went back to the sausage kitchen at his own butcher shop.
He “looked around and saw that I could still use the sausage meat that was left over from the production in the afternoon,” said Maier.
And so the resourceful master butcher simply made a virtue out of necessity.
“I decided without further ado to incorporate the Maultaschen into sausage meat and bake them overnight in a meat loaf dish with an onion topping,” said Maier, describing the birth of the “Schwoba-Brätle”.
“The product turned out well and tasted excellent.
It went into the competition with the name 'Schwaben-Brätle' and was immediately awarded a prize,” he explained proudly.
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Be careful when naming – so as not to provoke “neither Bavarians nor Austrians”
But the Swabian butcher is also aware that he could definitely step on the toes of some traditionalists, especially from the Bavarian region.
Therefore, he was very careful when naming his product.
"In order to preserve Swabian regionality and not provoke Bavarians or Austrians with the word 'meat or meatloaf', I simply called my product 'Schwoba-Brätle'," said Maier.
The product is well received by customers in his butcher shop.
The master butcher emphasized that you always have to be creative with your products in order to stand out from the competition.
Meanwhile, a less complex but comparable product from a Stuttgart bakery recently caused a stir.
And vegan Leberkas has also recently been highly controversial.