Ingredients with Measurements:
- 1 lb. beef liver, finely chopped
- 1 onion, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 2 eggs
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
- 1/4 cup flour
- 1/4 cup butter
- 1 cup sour cream
- 1/4 cup chives, chopped
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a food processor or blender, pulse the beef liver and onion until finely chopped.
2. In a large mixing bowl, combine the chopped liver and onion with breadcrumbs, milk, eggs, salt, black pepper, and nutmeg. Mix well.
3. Form the mixture into small balls, about 1-2 inches in diameter.
4. Roll the balls in flour to coat.
5. In a large pot of boiling water, carefully drop the flour-coated balls and cook for 10-15 minutes or until cooked through.
6. In a separate pan, melt the butter over medium heat.
7. Add the cooked Leberknödel to the pan and sauté for 2-3 minutes until golden brown.
8. In a small bowl, mix the sour cream and chopped chives.
9. Serve the Leberknödel hot with the sour cream and chive sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 25g
- Carbohydrates: 20g
- Protein: 25g
Substitutions for ingredients:
- Pork liver can be used instead of beef liver.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Margarine can be used instead of butter.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add chopped parsley or dill to the sour cream and chive sauce for extra flavor.
- Serve the Leberknödel with a side of sauerkraut or mashed potatoes.
Tips and tricks:
- Make sure to finely chop the liver and onion to ensure a smooth texture for the Leberknödel.
- Use a slotted spoon to remove the Leberknödel from the boiling water to prevent them from falling apart.
- Sauté the Leberknödel in batches to avoid overcrowding the pan.
Storage instructions:
- Store any leftover Leberknödel in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Leberknödel in a pan with a little bit of butter or oil and heat over medium heat until warmed through.
Presentation ideas:
- Serve the Leberknödel on a bed of lettuce or arugula for a fresh and colorful presentation.
Garnishes:
- Garnish with additional chopped chives or parsley.
Pairings:
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Mashed potatoes, sauerkraut, or roasted vegetables.
Troubleshooting advice:
- If the Leberknödel are falling apart in the boiling water, try adding more flour to the mixture to help bind them together.
Food safety advice:
- Make sure to cook the Leberknödel all the way through to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
- Leberknödel is a traditional German dish that is typically served as a main course or as part of a soup.
Flavor profiles:
- The Leberknödel is savory and slightly nutty from the liver, with a hint of sweetness from the onion. The sour cream and chive sauce adds a tangy and fresh flavor.
Serving suggestions:
- Serve the Leberknödel as a main course with a side of mashed potatoes and sauerkraut.
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Region: German