Liver dumplings

Ingredients for 4 servings:

• 4 pretzels or pretzel rolls
• 2 cloves garlic
• 50 g butter
• 60 g milk
• 300 g beef liver(s)
• 2 eggs
• 1 lemon(s), grated peel
• 1 tsp marjoram
• 1 onion(s)
• salt and pepper
• Caraway powder
• Meat broth

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Grandma’s way

Cut the pretzels/rolls into small cubes. Finely dice the garlic and onion, lightly sauté in a pan with the butter, and add to the pan. Knead in the milk, eggs, lemon, herbs, and spices vigorously. Let stand for a good 10 minutes. Puree the liver with a hand blender until creamy and fold into the mixture. Now form small dumplings and let stand in simmering, but not boiling, meat broth for about 8-10 minutes. Depending on the size, the dumplings can be eaten as an addition to soup, with sauerkraut, or sliced ​​and baked in a pan.