Leberknödel
Sign in to saveLeberknödel () is a traditional dish of German, Austrian, and Czech cuisines.
Key facts
- Food.name
- Leberknödel
- Food.image
- Leberknoedelsuppe.jpg
- Food.image_size
- 250px
- Food.caption
- Leberknödelsuppe (Liver dumpling soup)
- Food.alternate_name
- Läwwerknepp (Palatine German)Játrové knedlíčky (Czech)
- Food.course
- Main course
- Food.type
- Meatball
- Food.served
- Hot
- Food.main_ingredient
- Liver, bread, egg, parsley
via Wikipedia infobox
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Encyclopedic overview
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Leberknödel () is a traditional dish of German, Austrian, and Czech cuisines.
Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used as an alternative. The meat is ground and mixed with bread, eggs, parsley, and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio.
Excerpted from Wikipedia’s “Leberknödel” article, available under the CC BY-SA 4.0 licence.