Liver sparrows

Ingredients for 2 servings:

• 250 g liver(s) (pork)
• 4 rolls, stale
• 1 onion(s), chopped
• 2 eggs
• 1 bunch parsley, chopped
• n. B. Salt
• n. B. Pfeffer
• n. B. Nutmeg, freshly grated
• e.g. marjoram
• n. B. Flour (a few spoons of it)
• 2 tbsp vegetable fat
• 4 tbsp butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Swabian

Wash the liver, pat dry, and mince it. Soak the stale bread rolls in a little water, squeeze them dry, and mix with the liver. Sauté the chopped onion in the hot fat and add it. Fold in the parsley, salt, pepper, nutmeg, marjoram, eggs, and flour and mix everything well. Let the dough rest for 15 minutes. Using a wet tablespoon, scoop out dumplings from the mixture and place them in boiling salted water. Cook for about 12-15 minutes. As soon as they float to the top, remove them with a slotted spoon and drain well. Arrange on plates and serve. Sprinkle with buttered breadcrumbs and serve with homemade potato salad.