Liver Dumplings from Alsace | Keef Cooks Keith Floyd

bread rolls

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Stale bread can be used to reduce waste and is often cheaper.

liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Pork liver is more affordable while still providing a rich flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Smoked sausage can add flavor at a lower cost.

Mince the garlic.

Finely dice the onion.

Melt a generous amount of butter in a frying pan on medium low heat.

Add the onions and let them cook for about 5 minutes until soft and translucent.

Add the minced garlic and cook for an additional couple of minutes.

Transfer the cooked onion and garlic to a plate to cool down.

Chop the smoked pork belly into tiny cubes, removing the rind.

Chop the liver into pieces, not worrying about it being too fine as it will be processed later.

Whizz the chopped liver in a food processor until smooth.

Add the cooled onion and garlic to the food processor with the liver.

Squeeze the soaked bread to remove excess milk and add it to the mixture.

Finely chop the tarragon and add it to the mixture along with the parsley and eggs.

Mix in some white pepper, flour, and a grating of nutmeg, then whizz everything together again.

Transfer the mixture to a bowl and refrigerate for a couple of hours to rest.

In a separate pan, pour in a can of beef consommé and reduce it until it's about a quarter of its original volume.

Sauté shallots in butter until soft but not browned.

Add about a glass of white wine to the shallots and reduce it to almost nothing, saving some for later.

Prepare a pot of simmering water for poaching the dumplings.

Mould the liver mixture into small shapes and slide them into the simmering water using a wet spoon.

Poach the dumplings in the water for 10 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens