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.

Saxon Liver Dumplings (Sächsische Leberklöße)

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

  1. In a large bowl, combine the chopped liver, onion, and bread cubes.
  2. 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.
  3. Form the mixture into small dumplings, about the size of golf balls.
  4. Roll the dumplings in flour to coat them lightly.
  5. In a large pot, melt the butter over medium heat. Add the dumplings and cook until browned on all sides, about 10 minutes.
  6. 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.
  7. 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