Liver Spaetzle Swabian Way
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g liver (s)
- 4 egg (s)
- 250 g flour
- 3 tablespoon marjoram
- salt and pepper
- Salt water
- Butter or neutral vegetable oil
- 1 onion (s), finely chopped
Print Recipe
Pin Recipe Instructions
- Cut the liver into small pieces and then finely puree in a blender. Add the eggs and the spices. Finally add the flour and make a spaetzle dough that is not too firm.
- In the meantime, bring the water to the boil, season it with plenty of salt and press the liver spaetzle dough (using a spaetzle press) into the simmering cooking water. Let boil briefly and when the spaetzle rise, scoop out of the water and drain in a sieve.
- Heat the butter in a pan, brown the finely chopped onion, add the spaetzle and fry as desired. A bowl of salad tastes good with it.
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