Saxon Liver Dumplings (Sächsische Leberklöße)
Sächsische Leberklöße, or Saxon Liver Dumplings, are a traditional dish from the Saxon region of Germany. These hearty dumplings are made with liver and bread, and are typically served in a savory broth. They are a comforting and satisfying meal, perfect for a cozy night in.
Ingredients
- 1 lb pork liver, finely chopped
- 1 onion, finely chopped
- 2 cups stale bread, cubed
- 2 eggs
- 1/4 cup milk
- 1/4 cup flour
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped liver, onion, and bread cubes.
- In a separate bowl, whisk together the eggs and milk. Pour this mixture over the liver and bread, and mix well. Season with salt and pepper.
- Form the mixture into small dumplings, about the size of golf balls.
- Roll the dumplings in flour to coat them lightly.
- In a large pot, melt the butter over medium heat. Add the dumplings and cook until browned on all sides, about 10 minutes.
- Add enough water to the pot to cover the dumplings. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the dumplings are cooked through.
- Remove the dumplings from the pot and serve hot in a savory broth.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 15g
Supplies
Large bowl Whisk Large pot
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Sächsische Leberklöße are traditionally served in a savory beef or vegetable broth, alongside a slice of crusty bread and a crisp green salad.
Tips & tricks
For a richer flavor, you can use a combination of pork and beef liver in the dumplings.
Cost
$10