Prep 5 mins
Cook 10 mins
Leberklosse, or Liver Dumplings make a wonderful soup to serve with your German or Austrian style dinner. Posted in reply to a request.
- 1⁄4 lb liver sausage
- 1 egg whites or 1 egg yolk
- 1⁄2 cup cracker crumb
- 1 tablespoon chopped parsley or 1 tablespoon chives
- 1 tablespoon catsup (optional)
- 3 cups beef stock
- 1⁄2 teaspoon parsley
- Shape mixture into 1 inch meatballs.
- Drop into gently simmering stock.
- Simmer 5-6 minutes.
- Add parsley for garnish.
This was great! I had a tube of liverwurst lying around that needed to get eaten up and I couldn't face another boring cold liverwurst sandwich. This recipe was very easy, super fast, and tasted delicious. Even my liverwurst hating DH ate some. Thanks! I will be making this again.
Thank You so much for this recipe. I doubled it and the flavor is just the way I remembered it. I once tried making it with fresh liver and it was not at all good. I will definitely make it again.
So delicious for so little effort. I used the yolk and some chopped green onion, as I had no chives. I also used chicken broth instead of beef, we like it lighter, and threw in a bay leaf and some peppercorns while bringing it up to a simmer, just to add a little more flavor. I made the entire recipe and this was two servings for us.