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Liver Dumplings, Sauerkraut and Puree with Onions …

5 from 3 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 314 kcal

Ingredients
 

  • 300 g Liver dumpling mass from the butcher next door
  • 1 L Good meat broth

For the sauerkraut:

  • 1 small can Sauerkraut
  • 1 tbsp Oil
  • 2 Onions in strips
  • 50 g Ham cubes
  • 1 Bay leaf
  • 1 tsp Caraway seeds
  • 7 Juniper berries squeezed
  • 50 ml Semi-Dry white wine

Onion slices for the puree:

  • 2 tbsp Oil for frying
  • 1,5 large Onions cut in half and sliced
  • 1 pinch Salt
  • 1 pinch Black pepper from the mill
  • 1 pinch Balsamic vinegar dark

Instructions
 

  • When I'm in a hurry, I buy the liver dumplings from my butcher, he makes them wonderful - and always fresh after the slaughter on Tuesday or Wednesday. There are also homemade ones in my cookbook at: Liver dumplings with red wine and onion sauce
  • Cut the dumplings from the dumpling mixture with the help of two large spoons and let them slide into the boiling hot broth, then cook for about 15 minutes at a mild temperature.
  • For the sauerkraut, heat the oil, fry the onion strips and diced ham in it until translucent, sweat the bay leaf, caraway seeds and juniper berries in it and deglaze with the wine. Only now add the sauerkraut using a fork, put a lid on and gently cook the cabbage for about 45 minutes.
  • I have saved myself the preparation steps for a mashed potato here, it has been written down here so often. Also in my cookbook at: Grandma's mashed potatoes
  • Heat the oil for the onions and put the half onion slices in them, fry until golden brown while turning several times, season with pepper and salt, refine with a few "drops" of balsamic vinegar and spread over the mashed potatoes.
  • Arrange the liver dumplings with the sauerkraut on mashed potatoes and top with the stewed onions ... tastes like the old grandmother used to do.

Nutrition

Serving: 100gCalories: 314kcalCarbohydrates: 5.2gProtein: 6.1gFat: 27.6g
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Written by John Myers

Professional Chef with 25 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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