Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1/2 cup breadcrumbs
- 1/2 cup flour
- 1/2 cup liverwurst, finely chopped
- 1 egg
- 1/4 cup milk
- 1/4 cup onion, finely chopped
- 1/4 cup parsley, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup butter
Special equipment needed:
- Large pot for boiling water
- Mixing bowl
- Wooden spoon
- Slotted spoon
- Plate
Step-by-step instructions:
1. In a large mixing bowl, combine grated potatoes, breadcrumbs, flour, liverwurst, egg, milk, onion, parsley, salt, black pepper, and nutmeg. Mix well until all ingredients are fully combined.
2. Using your hands, form the mixture into small balls, about the size of a golf ball.
3. Bring a large pot of salted water to a boil. Carefully drop the potato balls into the boiling water and cook for 15-20 minutes, or until they float to the surface.
4. Using a slotted spoon, remove the potato balls from the water and place them on a plate.
5. In a large skillet, melt the butter over medium heat. Add the potato balls to the skillet and cook for 5-7 minutes, or until they are lightly browned on all sides.
6. Serve hot, garnished with parsley or chives.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 20g
Protein: 8g
Substitutions for ingredients:
- Liverwurst can be substituted with any type of sausage or ground meat.
- Parsley can be substituted with chives or green onions.
- Breadcrumbs can be substituted with panko or crushed crackers.
Variations:
- Add grated cheese to the mixture for a cheesy twist.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add garlic to the mixture for a more savory taste.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated potatoes before adding them to the mixture.
- Wet your hands with water before forming the potato balls to prevent sticking.
- To make the potato balls ahead of time, store them in the refrigerator for up to 24 hours before cooking.
Storage instructions:
Leftover potato leberknödel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potato leberknödel in a skillet with a bit of butter or oil over medium heat until heated through.
Presentation ideas:
Serve the potato leberknödel on a bed of sauerkraut or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with sauerkraut, roasted vegetables, or a side salad.
Troubleshooting advice:
If the potato balls fall apart in the boiling water, add more flour to the mixture to help bind the ingredients together.
Food safety advice:
Make sure to cook the potato leberknödel thoroughly to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Potato leberknödel is a traditional Austrian dish that originated in the region of Tyrol.
Flavor profiles:
Savory, slightly nutty, and hearty.
Serving suggestions:
Serve as a main course for dinner or as an appetizer for a party.
Related Categories
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Region: German
Taste: Savory, Rich, Earthy, Comforting, Herbal