Liver Dumplings with Sauerkraut

Ingredients

• 4 day-old rolls
• 125 ml lukewarm milk
• 1 onion
• 0.5 bunch flat-leaf parsley
• 2 Tbsp softened butter
• 250 g beef liver (trimmed or ground)
• 2 Eggs
• Salt
• ground pepper
• 0.5 tsp dried marjoram
• 1 tsp organic lemon zest
• flour (or breadcrumbs as needed)
• 1 peeled and finely diced onion
• 800 g sauerkraut (fresh or canned)
• 8 juniper berries
• 3 bay leaves
• sugar
• 1 tbsp caraway seeds
• 150 ml white wine
• 1 tbsp butter
• 200 g bacon (cut into tiny cubes)
• 2 onions
• 150 ml meat broth
• 1 tbsp butter
• 1 tsp flour
• 0.5 tsp dried marjoram
• Salt
• ground pepper

Instructions

1. 1.

   Dice the rolls and pour milk over them. Peel and finely chop the onion. Wash and finely chop the parsley. Melt 1 tbsp butter in a pan, sauté the onion until translucent. Stir in the parsley and cook briefly. Squeeze out excess liquid from the roll mixture. Add the onion-parsley mix, liver, remaining softened butter, and eggs. Mix thoroughly. Season with salt, pepper, marjoram, and lemon zest.

2. 2.

   Bring about 2 liters of salted water to a boil in a pot. Form a small test dumpling from the soft liver mixture and drop it into the boiling water. If it disintegrates, mix in a little more flour or breadcrumbs. Then shape eight dumplings with damp hands and place them in the boiling water. Cook at medium heat for about 25 minutes.

3. 3.

   Heat butter in a pot. Briefly sauté onions. Add sauerkraut, juniper berries, bay leaves, two pinch of sugar, and caraway seeds. Pour in white wine and about 150 ml water. Simmer for 20 minutes over medium heat.

4. 4.

   Peel the onions, quarter them, and slice into thin strips. Heat butter in a pan and sauté onions with bacon until golden. Sprinkle flour, stir until the fat fully absorbs the flour, then add meat broth while stirring. Let simmer for 1-2 minutes on low heat. Season with marjoram, salt (sparingly), and pepper.

5. 5.

   Serve the liver dumplings with sauerkraut, drizzled with the sauce. Pair with pretzels and beer.