Frankfurter Style Liver Loaf

For the Frankfurter-style Leberkäse, first prepare the sauce.

For the sauce, peel and chop the hard-boiled eggs. Cut the gherkin first into slices, then into thin strips and finally into small cubes. Cut the chives into small rolls.

Mix sour milk, crème fraîche, mustard, salt and pepper. Stir in chopped eggs, gherkin and chives and season if necessary.

For the breading, in a deep dish, whisk together eggs and milk. In another plate, have the bread crumbs ready.

Place the slices of liver cheese on top. Put the flour in a fine sieve and dust the liver loaf slices on both sides. Tap off any excess flour.

Then turn the liver loaf in the egg, then in breadcrumbs.

Heat the clarified butter in a non-stick frying pan. Fry the slices of liver loaf in it over medium heat for a good 2 minutes on each side. Drain on paper towels.

Serve the Frankfurter-style Leberkäse with the egg and gherkin sauce.

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