Liver dumplings on sauerkraut

Ingredients for 4 servings:

• 750 g sauerkraut
• 120 g onion(s), in rings
• 40 g clarified butter
• 125 ml white wine
• ½ tsp pepper, whole
• ½ tsp allspice, whole
• 1 bay leaf
• 175 g pork liver(s)
• 200 g minced pork
• ½ roll, from the day before
• 1 tsp lard
• Milk
• 60 g onion(s), diced
• 1 egg(s)
• possibly breadcrumbs
• Salt
• pepper
• marjoram
• Parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The liver is finely chopped with a knife or ground into a grinder and added to the minced pork. Add the diced onions, the bread roll soaked in milk and squeezed out the excess liquid, the egg, salt, pepper, marjoram, and lard. Mix this mixture thoroughly. If necessary, improve the consistency by adding breadcrumbs. Chill the mixture to make it easier to shape. Form 6 dumplings and cook them for about 15 minutes on top of the sauerkraut or separately in boiling water. When the dumplings float to the surface, they are cooked. Remove from the water, drain well, and later arrange on top of the sauerkraut. Slice the onions and sauté in clarified butter in a pot until translucent. Add the well-drained sauerkraut and top up with 1/4 to 1/2 liter each of wine and water. Simmer for 20 minutes. Place the peppercorns, mustard seeds, and bay leaf in a linen bag and add to the sauerkraut. Cook for another 15 minutes. Serve with boiled potatoes.