Summary

Ingredients

• 700 g pork liver (s)
• 300 g pork belly
• 300 g onion (s), steamed
• 2 rolls, stale
• 250 g breadcrumbs
• 2 small bunch parsley
• 30 g salt
• 3 ½ g pepper
• 3 ½ g nutmeg
• 1 g marjoram, rubbed

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Instructions

1. Soak the rolls in lukewarm milk and then squeeze them out well. Grind meat, liver, onions, chopped parsley, rolls and spices with the 3.5 mm disc. Then add the breadcrumbs and mix everything well.
2. Let the dough stand for 1 hour until the mixture is firm, then roll smaller dumplings with wet hands (the dumplings get bigger when simmering) and simmer in salted water at 80 °. When the dumplings float on top, let steep for another 10 minutes.