Leberschädel (Liver skull)

The liver skull is a typical Upper Austrian speciality. The roots of the dish lie in the past, when it was slaughtered on farms. The offal in particular had to be processed quickly back then because storage facilities were scarce. The landlord and chef Lukas Haudum from the traditional Gasthof Haudum in Helfenberg in the Mühlviertel region reveals his recipe here.

© Foto: Gasthof Haudum in Helfenberg: Leberschädel mit Petersil-Erdäpfel und Speck-Krautsalat
Leberschädel mit Petersil-Erdäpfel und Speck-Krautsalat


  • 300 g pork liver
  • 300 g cold roast pork (shoulder or belly)
  • 300 g pork (raw)
  • 3 eggs
  • 2 cloves of garlic
  • 3 stale bread rolls
  • approx. 1/4 litre milk
  • salt, pepper, marjoram, ground caraway, lemon zest
  • fresh pork netting


Soak the bread rolls in milk. Mince the pork liver, cold roast pork, pork meat and the soaked bread rolls. Add the garlic, eggs and spices to the mixture and mix with a little milk to form a pulpy mixture.

Grease a "Rein" and line with the pork net, pour in the mixture and cover with the net.

Roast in a preheated oven at 180°C (hot air) or 190°C (top and bottom heat) for approx. 1 hour until golden brown and crispy.



Host and chef Lukas Haudum recommends the following side dish:
Parsley potatoes and warm bacon coleslaw.