Leberknödel

Leberknödel is a beloved dish in German, Austrian, and Czech cuisines. These hearty liver dumplings are typically made from beef liver, although some regions prefer pork. The liver is finely ground and mixed with bread, eggs, parsley, and spices such as nutmeg or marjoram. In Austria, a bit of spleen is sometimes added to the mixture for extra depth of flavor.

To make Leberknödel, the mixture is shaped into dumplings using moistened tablespoons. These dumplings can either be boiled in beef broth or fried in lard. The boiled version is best enjoyed fresh, as it tends to be more delicate. On the other hand, the fried dumplings develop a crispy crust, giving them a longer shelf life.

In the Palatinate region, Leberknödel is often served with sauerkraut and mashed potatoes, making for a comforting and satisfying meal. In Bavaria and Austria, these dumplings are frequently enjoyed in a flavorful soup known as "Leberknödelsuppe" or liver dumpling soup.