Liver Dumplings - Leberknödel

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Leberknödel (liver dumplings) are a Southern German specialty. Where I come from, they are often served as part of a "Pfälzer Teller" (Palatinate Plate) together with a slice of baked Saumagen (stuffed sow's stomach), sausage, sauerkraut and bread. You can also serve them just with sauerkraut and bread.


  • 1.5 lbs / 700g pork liver
  • 3 oz / 100g bacon
  • 4 oz / 125g bread, soaked in water and squeezed as dry as possible.
  • 2 eggs
  • 1-2 cups bread crumbs
  • 2 tbsp chopped parsley
  • 1 tsp marjoram (dried)
  • 2 tsp salt (or to taste)
  • 2 tbsp butter, 2 tbsp vegetable oil


  1. Cut liver into 2 in / 4-5 cm pieces. Rinse well, blot dry.
  2. In the meat grinder grind together liver, bacon and bread.
  3. Mix in eggs, parsley, marjoram and salt.
  4. Mix in breadcrumbs until the mixture becomes just firm enough so that you can shape 1.5 in/4cm balls.
  5. In a large pot bring salted water to a simmer.
  6. Shape the dumplings and drop them in batches into the hot water. Cook every batch until fully cooked, ca. 10-12 minutes. Remove from water, set aside (let cool and refrigerate if you don't want to serve them immediately)
  7. Just before serving: Set a pan over medium-high heat. Add butter and vegetable oil.
  8. Cook the dumplings until nicely browned. Serve immediately. Sprinkle with caramelized onions rings as a garnish.

Yields 8-10 servings

Preparation time ca. 45 minutes