Ingredients with Measurements:
- 1 pound of liver (beef or pork)
- 1 onion, finely chopped
- 1/2 cup of breadcrumbs
- 1/4 cup of milk
- 2 eggs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of flour
- 1/4 cup of butter
- 2 cups of sauerkraut
- 1/2 cup of chicken broth
Special equipment needed:
- Food processor
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the liver and remove any membranes or veins. Cut it into small pieces and put it in a food processor. Pulse until it's finely chopped.
2. In a large bowl, mix the chopped liver, onion, breadcrumbs, milk, eggs, salt, pepper, and nutmeg. Mix well until everything is combined.
3. Form the mixture into small balls, about the size of a golf ball.
4. Roll the balls in flour until they are coated evenly.
5. In a large pot, bring salted water to a boil. Add the liver balls and cook them for about 10 minutes or until they float to the surface.
6. Remove the liver balls from the pot and set them aside.
7. In a skillet, melt the butter over medium heat. Add the sauerkraut and chicken broth. Cook for about 10 minutes or until the sauerkraut is tender.
8. Add the liver balls to the skillet and cook for another 5 minutes or until they are heated through.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 485
- Fat: 25g
- Carbohydrates: 30g
- Protein: 32g
Substitutions for ingredients:
- You can use beef or pork liver.
- You can use vegetable broth instead of chicken broth.
Variations:
- You can add chopped parsley or chives to the liver mixture.
- You can add diced bacon to the sauerkraut.
Tips and tricks:
- Make sure to coat the liver balls evenly with flour to prevent them from falling apart.
- You can make the liver balls ahead of time and freeze them for later use.
- Serve with mashed potatoes or bread dumplings.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the liver balls and sauerkraut in a large bowl or on individual plates.
Garnishes:
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a glass of beer or white wine.
Suggested side dishes:
- Mashed potatoes
- Bread dumplings
Troubleshooting advice:
- If the liver balls fall apart while cooking, try adding more flour to the mixture.
Food safety advice:
- Make sure to cook the liver balls thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Leberknödel is a traditional dish from Austria and Germany.
Flavor profiles:
- The liver balls are savory and slightly nutty, while the sauerkraut is tangy and slightly sweet.
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
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Region: German