Leberknödel

Liver dumplings are a traditional dish especially the German, Austrian and Czech cuisine. They consist mainly of the liver that is formed into dumplings.

Dissemination

Liver dumplings are served in Germany, especially in the Palatinate, in Bavaria and Swabia, as well as in Austria and the Czech Republic ( játrové knedlíčky ). But you are also in South Tyrol and Slovenia ( jetrni cmok ) on the menu.

Preparation

For liver dumplings is usually liver of beef used in the Palatinate and the pig, which was filmed through a meat grinder. The meat farce is tied with cakes that were previously soaked and squeezed, as well as egg and enriched with parsley and other spices. With two tablespoons of damp can be parting from this mass elongated dumplings dumplings or from about 5 to 7 cm thick. These are either cooked in heated liquid, such as broth, soup or salt water or deep-fried in hot fat.

Because of their loose texture, the cooked version is intended for immediate consumption, baked liver dumplings are briefly storable, thanks to its crust.

In the Palatinate liver dumplings ( Läwwerknepp ) are often served with sauerkraut and mashed potatoes. In Bavaria and Austria liver dumplings are, however, often served as a soup.

Variations

In Bavaria, Swabia and Austria also liver noodles soups are popular except liver dumpling soup. In this case, no dumplings are made of the base material prepared, but the noodles shaped pasta similar to liver spaetzle and used as a soup.

In Upper Austria Upper Austria is from the same basic material, a similar dish, liver, skull, prepared; this pig's liver is most commonly used. The dish is covered with a network pig, cooked in a pot on the whole, giving it approximately the shape of a cake.

Examples

Deep-fried dumplings in liver fat

" Läwwerknepp " decorated in Palatine style with sauerkraut and bread, here with wild herbs