Lisle's Leberknödel - Liver Dumplings
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kozzak
Sep 19, 2011, 8:18:40 AM9/19/11
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Lisle's Leberknödel - Liver Dumplings
Categories: German, Liver, Meat, Ethnic, Euro, Main dish
Yield: 4 servings
1 1/2 Beef or pork liver
3 oz Bacon
2 ea Eggs
2 1/2 c Bread crumbs
2 tb Parsley chopped
1 ts Marjoram dried
Salt to taste
2 tb Butter
2 tb Corn oil
Simmer your liver in boiling water for 30 mins.
Trim off any skin or ligaments then grind liver fine.
Season to taste.
Add your onion & butter.
Beat eggs then add them to your mixture.
Work bread crumbs into this paste as you must be sure to use enough to
make this paste very stiff.
Form paste into small balls about 1" in diameter.
Poach these balls in any meat-based soup for 15 mins.
Serve them swimming in soup.
ORIGIN: Lisle Rennert, Ulm-Germany, circa 1998
Categories: German, Liver, Meat, Ethnic, Euro, Main dish
Yield: 4 servings
1 1/2 Beef or pork liver
3 oz Bacon
2 ea Eggs
2 1/2 c Bread crumbs
2 tb Parsley chopped
1 ts Marjoram dried
Salt to taste
2 tb Butter
2 tb Corn oil
Simmer your liver in boiling water for 30 mins.
Trim off any skin or ligaments then grind liver fine.
Season to taste.
Add your onion & butter.
Beat eggs then add them to your mixture.
Work bread crumbs into this paste as you must be sure to use enough to
make this paste very stiff.
Form paste into small balls about 1" in diameter.
Poach these balls in any meat-based soup for 15 mins.
Serve them swimming in soup.
ORIGIN: Lisle Rennert, Ulm-Germany, circa 1998
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