At first sight, this traditional German dish is probably not the most appealing. Admittedly, the light grey is a rather odd color for food. However, if you are a fan of liver, you will definitely be convinced. Leberknödel are German dumplings made from beef or pork liver. The traditional specialty is mainly eaten in the regions of Palatinate, Bavaria and Swabia in the south of Germany. Apart from that, certain variations also exist in Austria, the Czech Republic as well as Northern Italy or Slovenia.
Leberknödel come in the shape and size of traditional German dumplings made from potatoes or bread crumbs. Due to the liver as the main ingredient, Leberknödel get their distinct grey color. Thus, depending on the amount of liver used, the dumplings vary in color and taste. Leberknödel are definitely not everybody’s favorite dish. Already the smell that reach your nostrils when cutting the balls into pieces rather takes getting used to. But don’t write them off just yet! Together with mashed potatoes, Sauerkraut and gravy, they do make a delicious dish. Or if you don’t like this combo, try it the Bavarian way. In the southernmost part of Germany, it is common to eat the dumplings in a beef stock as Leberknödelsuppe.
Are you intrigued by this traditional German dish? Give the liver balls a try with our simple and authentic recipe:
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