Alsatian liver dumplings

Originally, the liver dumplings served with a sauce of typical Alsace wines. But over time they have become so popular that they have been brought back even in the soup. And rightly so, I think.

Preparation time 10 minutes .. Cooking 10 minutes


  • 160 g pig or beef liver
  • 1 chopped onion
  • 1 clove of garlic
  • 6 sprigs of fresh chopped parsley
  • 1 egg
  • 4-5 tbsp flour
  • nutmeg
  • salt & pepper


Chop the liver finely together with the onion and garlic in a meat grinder. Mix the mixture with parsley, flour, egg, salt, pepper and nutmeg together. Form using a spoon clouds and poach them in plenty of salted water or directly into the soup for 10 minutes until tender.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.