Leberspätzle

Liver Spaetzle

Liver spaetzle are used as a side or in a soup. This dish is especially popular in the South of Germany and you will find it every year at the famous Oktoberfest in Munich.

Liver Spaetzle

  • 1 pound calf or beef liver
  • 4 eggs
  • 1 small onion
  • 1 tbsp. butter
  • 3/4 cup bread crumbs
  • 2/3 all-purpose flour
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. nutmeg
  • 1 tbsp. parsley
  • 1 tsp. majoram
  1. Wash the liver and pat dry.
  2. Peel and cut onion into cubes.
  3. Melt butter in a medium sized pan.
  4. Add onion and fry until translucent.
  5. In the meantime, cut liver into pieces and remove any skins or veins.

  6. Add liver to a food processor and puree finely.
  7. Add garlic paste to the onions and fry for about another minute.
  8. To a large bowl add liver, onion mixture, eggs, spices and herbs.
  9. Mix well.
  10. Add bread crumbs and flour and mix until well combined.

  11. Let the mixture rest for about 10 minutes.

  12. In the meantime, heat water or broth in a large pot.
  13. Add 1 ½ tbsp. salt to the boiling water.
  14. Press about 1/3 of the batter through a spaetzle maker.
  15. Wait until spaetzle floats to the top, then let them cook an additional 2 – 3 minutes.
  16. Now scoop them out with a mesh skimmer or slotted spoon into a strainer.
  17. Repeat until all batter is used.
  18. Now the liver spaetzle are ready to be served in a broth or as a side.