Europe > Germany > Bavaria > Traditional Bavarian

Traditional Bavarian Leberknödel Recipe

Ingredients with Measurements:
- 1 pound of beef liver
- 1 cup of breadcrumbs
- 1/2 cup of flour
- 1/2 cup of milk
- 1/4 cup of butter
- 1 onion, finely chopped
- 2 eggs
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg

Special equipment needed:
- Food processor or blender
- Large pot for boiling

Step-by-step instructions:
1. Rinse the beef liver and pat it dry. Cut it into small pieces and put it in a food processor or blender. Pulse until it becomes a smooth paste.
2. In a large bowl, mix the liver paste, breadcrumbs, flour, milk, butter, chopped onion, eggs, salt, black pepper, and nutmeg until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Bring a large pot of salted water to a boil.
5. Wet your hands and form the liver mixture into small balls, about the size of a golf ball.
6. Carefully drop the balls into the boiling water and reduce the heat to a simmer.
7. Cook the leberknödel for about 20 minutes or until they float to the surface.
8. Remove the leberknödel from the water with a slotted spoon and serve hot.

Preparation time: 45 minutes
Cooking time: 20 minutes
Boiling water
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 28g
Protein: 20g

Substitutions for ingredients:
- Pork liver can be used instead of beef liver.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Soy milk can be used instead of regular milk for a dairy-free version.

- Leberknödel can be served with gravy or a creamy mushroom sauce.
- Leberknödel can be added to a soup or stew for extra flavor.

Tips and tricks:
- Wetting your hands before forming the leberknödel will prevent the mixture from sticking to your hands.
- Make sure the water is not boiling too vigorously, or the leberknödel may fall apart.
- If the mixture is too wet, add more breadcrumbs. If it's too dry, add more milk.

Storage instructions:
Leberknödel can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Leberknödel can be reheated in a pot of boiling water for a few minutes until heated through.

Presentation ideas:
Serve the leberknödel on a bed of sauerkraut or with a side of mashed potatoes.

Garnish with chopped parsley or chives.

Leberknödel pairs well with a cold German beer or a glass of Riesling.

Suggested side dishes:
Mashed potatoes, sauerkraut, roasted vegetables, or a green salad.

Troubleshooting advice:
If the leberknödel are falling apart in the water, the mixture may be too wet. Add more breadcrumbs to thicken it up.

Food safety advice:
Make sure the liver is cooked to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Leberknödel is a traditional Bavarian dish that dates back to the 19th century. It was originally made with pork liver and served with sauerkraut.

Flavor profiles:
Leberknödel has a rich and savory flavor with a slightly nutty taste from the liver.

Serving suggestions:
Serve leberknödel as a main course for dinner or as a hearty lunch.

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Region: German

Taste: Savory, Rich, Meaty, Herbaceous, Comforting