liver noodles (leberknoedel)

★★★★★ 1
a recipe by
Linda Kauppinen
Greenwood, FL

Origins of this recipe hail from Austria. This is actually not a noodle but rather like a dumpling. Very flavorful and can be eaten in soup or with mashed potato and sauerkraut.

★★★★★ 1
method Stove Top

Ingredients For liver noodles (leberknoedel)

  • 1 lb
    calf’s liver
  • 1 md
    onion
  • 1 Tbsp
    butter
  • salt and pepper
  • 2 lg
    eggs
  • 1/2 c
    flour
  • 1/4 tsp
    cloves
  • 1/4 tsp
    marjoram

How To Make liver noodles (leberknoedel)

  • 1
    Simmer the liver in boiling water for 30 minutes.
  • 2
    Then trim off any skin or ligaments and grind the liver fine Season
  • 3
    Mince the onion, add the butter, beat the eggs and add them.
  • 4
    Work into this paste the flour, using enough to make the paste quite stiff
  • 5
    Form into small balls and poach them in any meat soup or beef broth for 15 minutes.
  • 6
    Serve them swimming in the soup or as the meat with mashed potato and sauerkraut.
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