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🍽️ Leber Dumplings with Sauerkraut

901 kcal · 30 min · 4 servings

Ingredients

• 4 rolls (from the day before)
• 125 ml lukewarm milk
• 1 onion
• 0.5 bunch flat-leaf parsley
• 2 tbsp soft butter
• 250 g beef liver (scraped or minced)
• 2 eggs
• salt
• pepper (from the mill)
• 0.5 tsp dried marjoram
• 1 tsp organic lemon zest
• flour (or breadcrumbs as needed)
• 1 onion (peeled and finely diced)
• 800 g sauerkraut (fresh or from a can)
• 8 juniper berries
• 3 bay leaves
• sugar
• 1 tbsp caraway seeds
• 150 ml white wine
• 1 tbsp butter
• 200 g bacon (cut into tiny cubes)
• 2 onions
• 150 ml meat broth
• 1 tbsp butter
• 1 tsp flour
• 0.5 tsp dried marjoram
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the white bread into small cubes.
2. 2. Pour the milk over the bread cubes.
3. 3. Peel the onion and chop it very finely.
4. 4. Wash the parsley and chop it finely as well.
5. 5. Melt one tablespoon of butter in a frying pan.
6. 6. Sauté the chopped onion in the butter until it is soft and translucent.
7. 7. Stir the chopped parsley into the onions.
8. 8. Sauté the parsley briefly.
9. 9. Squeeze the soaked bread cubes well to remove excess milk.
10. 10. Add the onion and parsley mixture to the bread mass.
11. 11. Add the liver.
12. 12. Add the remaining soft butter.
13. 13. Add the eggs.
14. 14. Mix all ingredients thoroughly together.
15. 15. Season the mixture generously with salt.
16. 16. Season the mixture with pepper.
17. 17. Season the mixture with marjoram.
18. 18. Grate the lemon zest into the mixture.
19. 19. Bring about two liters of salted water to a boil in a pot.
20. 20. Form a small test dumpling from the liver mixture.
21. 21. Place the test dumpling into the boiling salted water.
22. 22. Check if the dumpling holds together.
23. 23. If it falls apart, mix some flour or breadcrumbs into the remaining mixture.
24. 24. Moisten your hands with water.
25. 25. Form eight dumplings from the mixture.
26. 26. Place the dumplings into the boiling salted water.
27. 27. Let the dumplings cook at medium heat for about 25 minutes.
28. 28. Heat butter in a pot.
29. 29. Sauté an onion briefly in the butter.
30. 30. Add the sauerkraut.
31. 31. Add juniper berries.
32. 32. Add bay leaves.
33. 33. Add two pinches of sugar.
34. 34. Add cumin.
35. 35. Deglaze everything with white wine.
36. 36. Add about 150 milliliters of water.
37. 37. Let the sauerkraut simmer at medium heat for about 20 minutes.
38. 38. Peel the onions for the sauce.
39. 39. Quarter the onions.
40. 40. Cut the onions into thin strips.
41. 41. Heat butter in a frying pan.
42. 42. Sauté the onion strips together with the bacon in the butter.
43. 43. Dust the mixture with flour.
44. 44. Stir until the fat has completely absorbed the flour.
45. 45. Deglaze the mixture while stirring with meat broth.
46. 46. Let the sauce simmer at low heat for about 1 to 2 minutes.
47. 47. Season the sauce with marjoram.
48. 48. Season the sauce carefully with salt.
49. 49. Season the sauce with pepper.
50. 50. Plate the liver dumplings with the sauerkraut.
51. 51. Drizzle the dumplings with the sauce.
52. 52. Serve the dumplings with the sauce.
53. 53. Serve pretzels and beer alongside.

Nutrition per serving

• kcal: 901
• Protein: 28 g · Fett/Fat: 65 g · Carbs: 45 g