Lewerknepp – Liver Dumplings

(*) Cooking as in the Palatinate The liver, the soaked bread, the onion and the dried meat through the meat grinder.

Add the eggs to this mixture. Season heartily with pepper, salt, nutmeg and marjoram.

Leave the dough to cool for a while. Form dumplings with wet hands or cut them with a tablespoon and simmer in boiling salted water or beef broth for 15 minutes.

Sprinkle with golden roasted onions and serve with mashed potatoes and sauerkraut.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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