Badenian Sour Liver Badisches Saures Leberle Recipes

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)

Steps:

• Tear the day-old rolls into small pieces, and soak in a bit of cold water.
• Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
• Beat the eggs, the pour over the milk.
• Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
• Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
• Form 12 walnut-sized dumplings.
• Bring about 1.5 liters (50 ounces) of salted water to a boil.
• Gently add the dumplings and simmer for 20 minutes or until cooked through.
• While the dumplings are simmering, heat the beef broth and keep warm.
• Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.

GERMAN LEBER SUSS-SAUR: (SWEET AND SOUR CALF'S LIVER)

Steps:

• Over medium heat, fry the Speck or bacon.
• Add the onion and sauté until soft and transparent.
• Dust the liver slices with flour and sauté them lightly for 2-3 minutes.
• Add the rest of the ingredients and simmer for 5 minutes. Adjust amount of sugar and vinegar to suit your taste Serves 4.
• German Traditional Cooking.

BADENIAN SOUR LIVER (BADISCHES SAURES LEBERLE)

Steps:

• Slice the liver into 1/2 x 2'' slices.
• Finely slice onions.
• Dredge liver slices in flour and heat butter in a large skillet.
• When the butter is hot, put in liver and onions and stir fry quickly until lightly browned. Add salt and pepper to taste.
• Add wine, scrape anything that sticks from the bottom of the skillet. Bring wine to a slow boil, then add cream.
• Add sugar and lemon juice, heat through and serve with spaetzle.