From a handwritten Family recipe from Monika B., a good customer when we had our store.

Ingredients:

•    125 g    Beef Liver
•      30 g    Bacon
•           2    Hard Rolls, day old
•                 Milk
•  1 small    Onion (about 65 g)
•           1    Egg
•                 Bread Crumbs, unseasoned
•                 Salt, Black Pepper, Marjoram to taste (about 1/2 tsp Salt, 1/8 tsp Pepper and 2 dashes Marjoram)

Directions:

Soak the rolls in milk until they are soft then squeeze out excess milk.*
Grind together liver, bacon, onion and rolls.
In a bowl knead together the ground ingredients with seasoning, egg and enough bread crumbs to bind the mixture together.
Moisten your hands and form the dumplings (about 2 inch diameter).
Bring a pot of salted water to boil and place dumplings into boiling water.
Simmer until cooked through, about 15-20 minutes, depending on the size.

Makes about 7 – 10 Dumplings

Serve in a clear beef broth sprinkled with chopped fresh parsley or chives. For a more festive soup you can also add a few Flädle (Crêpe strips).

Precooked Liver Dumplings can be frozen for later use.

* Make sure that you squeeze the rolls out good, otherwise you need too much breadcrumbs to bind the dough and the dumplings get to have too much of a bread taste.

One of the many Leberknödelsuppen I enjoyed during my stays in Bavaria.

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