What is it?
Tender beef liver stripes in a tasty wine sauce.
How is it called in German?
“Badener Leber” or “Saure Leberli”
Cultural Background Story
This liver recipe origins in the Baden part of Germany.
The beautiful Baden area lays in the the South of Germany in the heart of the famous Black forest.
Badische Leber “Saure Leberli”
Liver with Wine Sauce Baden Style
This liver in wine sauce recipe is a speciality from the baden region or Southern Germany.
Usually made with beef liver but you can use pork, veal or chicken liver aswell.
- 2 pounds beef alternative veal liver, chicken liver, pork liver
- 2 medium sized onions
- 2 tbsp. flour
- 1 cup white wine i.e. Riesling
- 2 tbsp. butter
- 1 tsp. salt
- 1 tsp. sugar
- 1 tbsp. marjoram
- ½ tsp. black pepper
- Wash the liver and tab dry with a paper towel.
- Cut into bite-sized pieces.
- Peel and cut the onions into small slices.
- Melt butter in a large pan over medium heat.
- Add the onion slices and fry them until translucent.
- Add the liver and fry until slightly browned.
- Sprinkle with flour and stir well.
- Add the wine and simmer on medium heat for a couple of minutes until the liver is just done.
- Season with salt, pepper, sugar and marjoram.
- Serve with mashed potatoes, fried potatoes or spaetzle and a vegetable side dish or side salad.
Serve with mashed potatoes, fried potatoes or spaetzle.
As a side dish peas or carrots are a great fit.