Saarland Liver Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g pork, (belly), chopped or turned on
- 375 g pork liver (s), insane
- 1 onion (s)
- 2 egg (s)
- 1 slice (s) white bread
- nutmeg
- salt and pepper
- 1 tablespoon flour
- parsley
- marjoram
- 3 liters water, lightly salted
- butter
- White bread, diced
- Chives, chopped
Print Recipe
Pin Recipe Instructions
- Soak the bread in water and squeeze it out well, cut the onion into small cubes, then mix the whole ingredients into a thick batter.
- Boil the water with one tablespoon. Cut off the dough and let it slide into the water. Let it steep for 20 minutes over a low heat. Remove from the water with a slotted spoon.
- While the dumplings are brewing, the butter in a small. Heat the pan and toast the bread cubes. Pour the bread with the butter over the dumplings and sprinkle with chives.
- Boiled potatoes (possibly melted with butter) and sauerkraut go very well with this.
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