Liver dumplings – only for the carnivore
This is another very traditional meal of Palatine and southern German, Austrian and Czech cuisine: liver dumplings, usually served with sauerkraut and a dark sauce. The dumplings are made with raw beef liver, which is minced, then mixed with bread and egg. This is then formed into balls, which are cooked in hot water. All in all this is a very delicious and very much filling meal – provided, you are not vegetarian of course. Often, liver dumplings are served in soup (a clear broth). But careful, this is also quite filling!!Names you will find on the menus are: Leberknödel (liver dumplings) and Leberknödelsuppe (clear broth with liver dumplings).The liver dumplings in my photo are from a brewery restaurant in Schwetzingen and tasted so excellent!!Prices vary of course, depending on the restaurant. But as soup they should be between 2,50 and 4 Euro, and with Sauerkraut or mashed potatoes...
