BLUE WINDOW | Food Travels in the Alps | Leberknödeln (liver dumplings)

Leberknödeln AUSTRIA GERMANY liver dumplings


These liver dumplings were traditionally fried in lard or cooked in a meat broth.

1 litre broth
250 g beef liver, chopped
75 g bread, soaked in water
60 g onions, chopped small
1 egg
15 g white wheat flour
15 ml oil
5 g marjoram
Salt, large pinch

Sauté liver and onions in oil for 10 minutes, add bread and marjoram. Spoon mixture into a bowl and combine with egg, flour and salt. Form into walnut sized balls. Boil broth, add salt, and cook balls for 15 minutes.