Pfälzer Leberknödel mit Sauerkraut
A traditional Palatinate (Pfalz) specialty featuring savory liver dumplings served with tangy sauerkraut and often accompanied by a rich gravy. These dumplings are a hearty and flavorful representation of regional German cuisine.
🧂 Ingredients
- 300 g Beef liver, finely ground
- 4 medium Stale white bread rolls (Semmeln), cubed
- 200 ml Milk
- 2 Large eggs
- 2 medium Onions, finely chopped
- 2 tbsp Butter
- 1 tbsp Fresh marjoram, chopped
- 1.5 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- a pinch Nutmeg, grated
- 1 kg Sauerkraut, drained
- 50 g Bacon, diced (optional)
- 5 pieces Juniper berries
- 1 Bay leaf
- 100 ml White wine or water for sauerkraut
- enough to cover Beef broth or water for boiling dumplings
- as needed Gravy or pan sauce (optional)
👨🍳 Instructions
- 1
Soak the cubed bread rolls in milk for about 15-20 minutes until softened. Squeeze out excess milk, reserving it for later if needed.
💡 Tip: Using stale bread rolls helps them absorb the liquid and bind the dumplings. - 2
In a pan, melt the butter over medium heat. Add the finely chopped onions and sauté until translucent and lightly golden. Let them cool slightly.
💡 Tip: Sautéing the onions brings out their sweetness and mellows their flavor. - 3
In a large bowl, combine the ground beef liver, soaked bread rolls, sautéed onions, eggs, chopped marjoram, salt, pepper, and nutmeg. Mix gently until just combined. Do not overmix, as this can make the dumplings tough.
💡 Tip: Overmixing can develop the gluten in the bread, resulting in tough dumplings. - 4
Form the mixture into uniform dumplings, about the size of a golf ball. You should get about 12-16 dumplings.
💡 Tip: Wet your hands slightly to prevent the mixture from sticking while forming the dumplings. - 5
Prepare the sauerkraut: In a large pot, sauté the diced bacon (if using) until crisp. Remove bacon and set aside, leaving the rendered fat. Add the drained sauerkraut to the pot, along with juniper berries and bay leaf. Add white wine or water, and cook over medium heat for about 15-20 minutes, stirring occasionally.
💡 Tip: Rinsing the sauerkraut can reduce its acidity if you prefer a milder flavor. - 6
Meanwhile, bring a large pot of lightly salted water or beef broth to a gentle simmer. Carefully add the liver dumplings to the simmering liquid. Do not overcrowd the pot; cook in batches if necessary.
💡 Tip: Simmering gently prevents the dumplings from breaking apart. - 7
Cook the dumplings for about 15-20 minutes, or until they float to the surface and are cooked through. You can test one by cutting it open to ensure it's firm and cooked.
💡 Tip: The dumplings are done when they float and are firm to the touch. - 8
Serve the cooked liver dumplings hot alongside the prepared sauerkraut. Top with the reserved crispy bacon bits and a drizzle of gravy or pan sauce, if desired. Garnish with fresh parsley.
💡 Tip: This dish is traditionally served with a rich, savory gravy.
💡 Pro Tips
- ✓Ensure the liver is very fresh for the best flavor and texture.
- ✓If the dumpling mixture seems too wet, add a tablespoon or two of breadcrumbs.
- ✓The sauerkraut can be cooked with a bit of caraway seed for extra flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a finely grated raw potato to the dumpling mixture for a different texture.
- Serve with boiled potatoes or mashed potatoes.
- For a richer sauce, use a beef or pork stock base.