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Schupfnudel – liver – pan

updated

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Ingredients for 3 servings:

  • 1 large onion(s)
  • 400 g poultry liver(s)
  • 500 g potato dumplings
  • 1 can of corn
  • 400 g sour cream
  • salt and pepper
  • Sugar
  • Balsamic vinegar
  • oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple and filling braised dish for liver fans

Finely chop the onion, fry vigorously, and let it brown. Chop the liver and add it, frying for about 2 minutes over high heat. Add the potato dumplings and drained corn, and heat gently for 3 minutes over low heat. Then add the sour cream and season with salt, pepper, sugar, and vinegar. Let it simmer for another 5 minutes over low heat, bubbling gently. It might take some getting used to, but it’s a delight for liver lovers!

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Written by John Myers

Professional Chef with 29 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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