Liver dumplings

Ingredients for 4 servings:

• 700 g pork liver(s)
• 300 g pork belly
• 300 g onion(s), stewed
• 2 rolls, stale
• 250 g breadcrumbs
• 2 small bunches of parsley
• 30 g salt
• 3 ½ g pepper
• 3 ½ g nutmeg
• 1 g marjoram, shredded

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Soak the rolls in lukewarm milk and then squeeze out any excess water. Using a 3.5 mm grinder, mince the meat, liver, onions, chopped parsley, rolls, and spices. Then add the breadcrumbs and mix well. Let the dough stand for 1 hour until firm, then roll into smaller dumplings with wet hands (the dumplings will increase in size as they boil) and boil in salted water at 80°C. When the dumplings float to the top, let stand for another 10 minutes.