John Myers
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Liver Dumplings on Sauerkraut on Mashed Potatoes Crater
The perfect liver dumplings on sauerkraut on mashed potatoes crater recipe with a picture and simple step-by-step instructions.
For the sauerkraut:
- 750 ml Broth
- 1 tablespoon Oil
- 50 g Ham cubes
- 1 size Onion in strips
- 500 g Sauerkraut
- 7 bruised Juniper berries
- 1 Bay leaf
- 1 half a teaspoon Caraway seed
- 1 half Vegetable bouillon cubes
For the mashed potatoes:
- 750 g Potatoes
- 1 little bit Onion
- 1 half Sliced clove of garlic
- Salt
- 30 g Branded butter
- 250 ml Boiling milk
- 1 pinch Salt
- 1 pinch Freshly grated nutmeg
- 1 pinch Gravy
- 1 pinch Some parsley
- Sauerkraut: gently sauté the diced ham with the onions in the heated oil; Add the sauerkraut (chopped up) and the other ingredients, mix well with a fork and cook the cabbage over a mild heat for about 45 minutes. Be careful not to stick it and if necessary, add a small dash of water (or wine if you like).
- Potato puree: cook the potatoes with onion and garlic in salted water for 20 minutes, then drain and work in the butter with a pounder, adding the “boiling” milk; until the puree has a slightly creamy consistency. Season to taste with salt and nutmeg.
- At the same time, place the liver dumplings in boiling broth and simmer for about 15 minutes over a very mild heat.
- Put the sauerkraut on a plate, arrange the liver dumplings on top; Form a crater from the mashed potatoes next to it and pour in a gravy *. Serve garnished with a stalk of parsley. Good Appetite!
- * I always have good gravy in my frozen food – there is always something left over and can be used later for such dishes. The “mashed potatoes crater” is particularly popular with my family.
- ** Fresh liver dumplings are ready-made at the butcher I trust – always one day after slaughtering. They are so good that you have to order them in advance, otherwise they will be sold out early in the morning.
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