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| Liver Dumplings |
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| Also Known As: Leberknödel |
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| Liver dumplings are dumplings made from calf's or beef liver, along with onions, bread, and herbs and spices. Some recipes also include bacon. |
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| Region: Bavaria (Bayern), Palatinate (Pfalz) |
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| Serving Suggestions |
| In Bavaria (Bayern), liver dumplings are most often served in a soup (Liver Dumpling Soup) as an appetizer or as a side dish to various beef and pork dishes. In the Palatinate region (Pfalz), liver dumplings are usually served with Sauerkraut and mashed potatoes. |
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| Additional Information |
| In Bavaria (Bayern), liver Spätzle are a variation of the liver dumplings. The same recipe can be used, but instead of shaping the dough into dumplings, it is formed into Spätzle. |
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| Learn about German Food - Find German restaurants, delicatessens, bakeries, and food stores |
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