Liver Dumplings on Sauerkraut
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g sauerkraut
- 120 g onion (s), cut into rins
- 40 g clarified butter
- 125 ml white wine
- 0.5 teaspoon ½ pepper, whole
- 0.5 teaspoon ½ allspice, whole
- 1 bay leaf
- 175 g pork liver (s)
- 200 g minced pork
- 0.5 ½ bread roll from the day before
- 1 teaspoon lard
- milk
- 60 g onion (s), diced
- 1 egg (s)
- possibly breadcrumbs
- salt
- pepper
- marjoram
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- The liver is finely chopped with a knife or turned through the grinder and placed under the minced pork. Then there are the diced onions, the bread soaked in milk and squeezed out, the egg, salt, pepper, marjoram and lard. This mass is worked through well. If necessary, add breadcrumbs to improve the consistency. Put the mass in a cool place, then it can be shaped better.
- You form 6 dumplings and cook them for about 15 minutes on the sauerkraut or separately in boiling water. When the dumplings float to the surface, they are done. Take out of the water, drain and serve later on the sauerkraut.
- Cut the onions into slices and sauté in a pan in clarified butter until translucent. Add the well drained sauerkraut and fill up with 1/4 to 1/2 liter of wine and water. Let simmer for 20 minutes. Put the pepper and mustard seeds and the bay leaf in a linen bag and add to the sauerkraut. Cook for another 15 minutes. There is also boiled potatoes.
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