Liver Dumplings in North German Version – and Delicious!

Summary

Ingredients

• 180 g pork cheek, smoked, diced, without rind
• 400 g chicken liver (s), fresh or thawed
• 115 g liver (s) (cod liver), canned or fresh if available
• 200 g onion (s), cut into medium-sized cubes
• 3 slices toast, stale or dried
• some Milk
• 0.5 ½ bunch leaf parsley, roughly chopped
• 1 twig (s) lovage, fresh, roughly chopped
• 1 medium egg (s)
• 20 g salt
• 0.5 teaspoon ½ pepper, black, ground
• 0.5 teaspoon ½ nutmeg, ground
• 1 teaspoon marjoram, dried
• 0.5 teaspoon ½ caraway seeds, whole
• 1 tablespoon butter for frying the onions
• 170 g breadcrumbs

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Instructions

1. Cut the pork cheek into fine cubes and put in a stand mixer. Put the chicken liver in the blender as well as the drained cod liver. If you know a good fishmonger, you can also use fresh cod liver.
2. Soak the toast briefly in lukewarm milk, squeeze out well and also put in the blender. Add the roughly chopped parsley and roughly chopped lovage.
3. Sauté the onions in a pan with the butter over medium heat until translucent and also put them in the blender. Finish with egg, salt, pepper, nutmeg and caraway seeds. Now mix the ingredients until the consistency is still slightly lumpy.
4. Mix the thoroughly mixed sausage meat with the breadcrumbs in a mixing bowl. Cover the bowl with a tea towel and let it rest for 1 hour until the dough is nice and firm.
5. Heat salted water to 80 degrees in a large saucepan. Shape the sausage meat into golf ball-sized dumplings with moistened hands and add to the water. At 80 degrees - I check it with a meat thermo - let the dumplings simmer until they rise. From this moment on, let it steep for another 10 minutes and then take it out of the pot.
6. Now the dumplings can e.g., be served in a liter of strong beef soup. Scatter some chopped parsley and a few rings of chives on top as a garnish. I also like to add a little more sliced cod liver, smoked mussels and a little diced smoked fish to the soup as a further North German touch. Schillerlocke or mackerel are fantastic. But of course that is a matter of individual taste. Just feel it

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