Palatinate Leberknoedel

Pfalz tourism’s Pfälzer Leberknödel credits Kerstin Getto of Cooking Affair. This selected route uses young beef liver, boneless pork neck and onion, alongside supplied soaked and pressed rolls; the source’s calf-liver and shallot alternatives are unselected.

The liver, pork neck, supplied well-soaked and pressed rolls and supplied finely chopped onion pass through the meat grinder’s fine disc. The whole eggs are beaten into the mixture, which is seasoned with salt, white pepper, nutmeg and marjoram.

The mixture chills for one to two hours. The separately prepared meat broth is brought to the boil.

A larger spoon takes oval dumplings from the mixture. They cook gently in the simmering meat broth for about fifteen minutes.

Before serving, supplied onion cubes sautéed light yellow in butter are poured over the dumplings. The source lists separately prepared potato purée and sauerkraut as accompaniments; both belong to this selected presentation.