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Leberkäse pan

updated

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Ingredients for 2 servings:

  • possibly fat
  • 2 slice(s) Leberkäse, diced
  • 1 m.-sized onion(s), in pieces
  • 300 g sauerkraut
  • some pepper
  • 1 bay leaf
  • 3 allspice berries
  • 4 juniper berries
  • ½ tsp caraway seeds
  • ⅛ liter broth
  • 3 bread dumplings
  • Worcestershire sauce
  • little sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, cook the bread dumplings and let them cool. Fry the Leberkäse (liver sausage) – if necessary in hot frying fat – until browned. Add the onion and let it brown. Loosen the sauerkraut a bit and add it to the pan, season with pepper, and add the following spices (I always put them in a tea bag for easier removal later). Deglaze with the broth, stir, and simmer everything for about 15 minutes. Season to taste with a little sugar and Worcestershire sauce, if desired. Dice the bread dumplings and heat them in the pan until hot.

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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.

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