Leberknödel selber machen – für die Vorspeisen-Suppe | Die Frau am Grill

liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more accessible, while pork liver is often less expensive.

bread rolls

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread adds fiber, while stale bread can be used to reduce waste.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to bind without adding cost.

Start by preparing the ingredients for the liver dumplings.

Measure 800 to 900 grams of beef liver.

Chop the onion and sauté in butter until translucent.

Add salt, pepper, and nutmeg to the sautéed onions.

Chop fresh parsley and add it to the onions.

Prepare the bread rolls by soaking them in milk, adjusting the amount of milk as needed to achieve the right consistency.

If the mixture is too dry, add more milk to the soaked bread rolls.

Grind the liver using a meat grinder with the finest plate.

Combine the sautéed onion mixture with the ground liver and mix well.

Season the mixture with salt and pepper to taste.

Add bread crumbs and flour to the mixture to help bind it, adjusting as necessary for consistency.

Let the mixture rest covered for a while.

Bring the beef broth to a boil in a pot.

Wet your hands to prevent sticking and form the dumplings from the mixture, making them slightly larger than golf balls.

Carefully drop the dumplings into the simmering broth.

Cook the dumplings until they float, which takes about 10 minutes.

Once cooked, remove the dumplings from the broth and let them drain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens