Liver dumplings

Ingredients for 4 servings:

• 300 g beef liver
• 300 g minced beef
• 300 g minced pork
• 4 slices of toast
• 2 eggs
• 2 onions
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp marjoram
• 1 tsp savory, fresh or dried
• 1 tsp, heaped parsley, fresh or dried
• 2 pinches of nutmeg
• 2 pinches of allspice
• 2 tbsp flour
• 2 liters of broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Liver dumplings Palatinate style

Grind the liver and half of the onions in a food processor or meat grinder. Mix with the ground meat. Finely chop the other half of the onions, add them to the meat mixture along with the spices and herbs, and mix well with the eggs and the soaked white bread (simply hold them under water and squeeze them out with your hands). When the mixture feels smooth, add the flour to thicken it. Meanwhile, heat about 2 liters of meat broth (stock cube or fresh) and bring to a brief boil. Then form dumplings with floured hands and place them in the hot broth. Do not boil, just simmer. Depending on the size of the dumplings, cook for about 20 minutes. Always make a test dumpling so you can taste the dough again if necessary. Note: The finished dough will feel much lighter than you’re used to with ground meat. However, it will set immediately when the dumplings enter the hot water. Therefore, do not add more flour. Sauerkraut and mashed potatoes go best with this.