Veal liver dumplings

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Kalbsleberknödel (Veal liver dumplings)


  • 120 g (0,35 lb) veal liver
  • 2 pieces of chicken liver
  • 40 g (5 lb) bread crumbs
  • 1 slice of toast (without crust)
  • 50 ml (0,1 pt) milk
  • 1 egg
  • 1 shallot (small)
  • 1 clove of garlic (finely chopped)
  • 3 tbsps of pork lard
  • salt
  • parsley (chopped)
  • ground pepper
  • marjoram (finely chopped)


Finely chop the shallot and sauté in hot lard, then let stand. Soak the toast in slightly warmed milk. Drain the toast well and then mince it with the veal and chicken liver, and shallots. Mix in the breadcrumbs and egg, and season with garlic, salt, parsley, pepper and marjoram. Cover, and leave to stand in a cool place for about 20-30 minutes. Bring to boil a large pot of salt water.With moist hands, form dumplings from the mixture. Place dumplings in thewater and simmer for 8-10minutes. Remove with a draining spoon, and serve in hot beef soup.

Enjoy with: Beer

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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