Image: Tarabic
Leberkäse was once known as a poor man’s food. But times have changed. Nowadays, a kilogram of the popular Austrian specialty costs more than a kilogram of schnitzel. Even SV Ried advertises it on their football kits. So the Leberkäse is “in”. Franz Streissenberger, owner of the BP gas station and the Streissenberger restaurant in Pramerdorf (located on the B141 between the Haag am Hausruck motorway exit and entrance and the town of Ried), can only confirm this. A little more than 20 years ago he sold the first liver loaf roll. At the beginning, around one straw (equivalent to 20 portions) was sold per day.
He now needs 20 tons of meatloaf per year. He sells 350 to 400 liver loaf rolls every day. Cutting is done according to feeling and not according to specifications. True to the motto “it’s better to have a little more than too little”.
Leberkäse stop
There are also many orders from clubs, house builders or companies. Leberkäse is also popular in his inn and is therefore the trademark of his company. “We are known far beyond the district borders for our Leberkäse. Even tourists from Germany and Belgium come to us every year for a quick Leberkäse stop when they go on vacation to the south or are on their way back. We have many regular customers.” says Streissenberger, who after all these years still eats a liver loaf roll every day. “I just like it. I can’t get enough of it.”
He never imagined that one day he would be known as “Leberkas Streissi”. “Over time, word has gotten around that we have the tastiest meatloaf.” Demand only fell during the Corona crisis, even though his gas station was always open and busy during the pandemic.
“It was kind of strange. Corona and Leberkäse weren’t a love affair.” When asked what the secret of his success lies, he has a clear answer: “Consistent quality. Our meatloaf always tastes just as good.” Right from the start, he trusted the Haidenthaler company from Mettmach to produce it. The Leberkäse is also prepared daily and according to the same principle. First it is pre-fried in the oven and then placed in the warming container so that it can finish frying. Due to high demand, the oven is always full and customers always receive freshly prepared food.
The classic is popular
Over the years, not only did the quantity sold increase, the range also expanded. In addition to the classic Leberkäse, “Streissi” also offers a cheese liver cheese and the spicy version. But the classic meat loaf sells best.
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Source: Nachrichten
