Pfälzer Leberknödel (Palatinate liver dumplings) with sauerkraut and mashed potato

Name: Pfälzer Leberknödel (Palatinate liver dumplings) with sauerkraut and mashed potato
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4 servings
Ingredients: 3 piece stale bread rolls; 150 ml milk; 2 piece onions; 2 tbsp butter or margarine; 400 g pig's liver; 200 g mixed minced meat; 2 piece eggs (medium); 1 bunch parsley; 1 tsp dried marjoram; 2 tsp salt; pepper to taste; 1 pinch freshly grated nutmeg; 4 tbsp breadcrumbs; 2 l beef stock; 600 g sauerkraut; 1 piece onion (for the sauerkraut); 1 tbsp clarified butter; 1 tsp caraway seeds; 100 ml dry white wine; 1 pinch sugar; 800 g floury potatoes; 150 ml milk (for the mash); 30 g butter or margarine (for the mash)

A German classic from Rhineland-Palatinate: in the Palatinate, Leberknödel are not a garnish for soup but a main course — the size of a fist, cooked in stock and served with sauerkraut and mashed potato on the plate. Soaked bread rolls and plenty of marjoram make the mixture light and savoury, while the liver gives it its robust flavour. The tangy sauerkraut and the creamy mash hold their own against it.

⏱

Cook time

90 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

850 kcal

Calories

46 g

Protein

36 g

Fat

77 g

Carbs

Ingredients

For 4 servings

Estimated cost~€9.35 · ~€2.35/serving

Kitchen Tools

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Instructions

1
Cut the bread rolls into cubes, pour the lukewarm milk over them and leave them to soak through.
2
Peel both onions, dice them finely and sweat them in the butter or margarine until translucent, then leave them to cool.
3
Remove the membranes and the coarse sinews from the pig's liver and chop it very finely, or have the butcher put it through the mincer.
4
Combine the liver, minced meat, soaked rolls, onions, eggs, chopped parsley, marjoram, 1 tsp salt, pepper and nutmeg thoroughly. Bind the mixture with the breadcrumbs until it can be shaped.
5
Heat the beef stock in a wide pot. With wet hands, shape 8 large dumplings and slide them into the gently simmering stock; the stock must not bubble as you do so.
6
Let the dumplings poach uncovered until they float to the top and are no longer pink inside.
7
For the sauerkraut, peel the third onion, dice it and sweat it in the clarified butter until translucent. Add the sauerkraut with the caraway seeds, the white wine and the sugar and braise it covered over a low heat.
8
For the mash, peel the potatoes, cut them into pieces and cook them in salted water until soft.
9
Drain the potatoes, let them steam off briefly and mash them with the hot milk and the butter or margarine to a smooth purée. Season with the remaining salt and nutmeg.
10
Lift the Leberknödel out of the stock with a slotted spoon, let them drain briefly and serve them with the sauerkraut and the mashed potato.