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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
- Cut liver into 2 in / 4-5 cm pieces. Rinse well, blot dry.
- In the meat grinder grind together liver, bacon and bread.
- Mix in eggs, parsley, marjoram and salt.
- Mix in breadcrumbs until the mixture becomes just firm enough so that you can shape 1.5 in/4cm balls.
- In a large pot bring salted water to a simmer.
- 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)
- Just before serving: Set a pan over medium-high heat. Add butter and vegetable oil.
- 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
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