in Germany

Saarland liver dumplings

Spread the love

Ingredients for 4 servings:

  • 125 g pork (belly), chopped or minced
  • 375 g pork liver(s), minced
  • 1 onion(s)
  • 2 eggs
  • 1 slice(s) white bread
  • nutmeg
  • salt and pepper
  • 1 tbsp flour
  • Parsley
  • marjoram
  • 3 liters of water, lightly salted
  • butter
  • White bread, diced
  • Chives, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

according to a recipe from my mother

Soak the bread in water and squeeze out excess moisture. Dice the onion into small cubes, then stir all the ingredients into a thick batter. Boil the water, scoop out a tablespoon of the dough and drop it into the water. Let it simmer over low heat for 20 minutes. Remove from the water with a slotted spoon. While the dumplings are cooking, heat the butter in a small pan and toast the bread cubes. Pour the bread and butter over the dumplings and sprinkle with chives. Serve with boiled potatoes (or melted butter) and sauerkraut.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sweet Tunisian Harissa

Pumpkin bread