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.
Servings: 6 Portions
- 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
- Wash the liver and pat dry.
- Peel and cut onion into cubes.
- Melt butter in a medium sized pan.
- Add onion and fry until translucent.
- In the meantime, cut liver into pieces and remove any skins or veins.
- Add liver to a food processor and puree finely.
- Add garlic paste to the onions and fry for about another minute.
- To a large bowl add liver, onion mixture, eggs, spices and herbs.
- Mix well.
- Add bread crumbs and flour and mix until well combined.
- Let the mixture rest for about 10 minutes.
- In the meantime, heat water or broth in a large pot.
- Add 1 ½ tbsp. salt to the boiling water.
- Press about 1/3 of the batter through a spaetzle maker.
- Wait until spaetzle floats to the top, then let them cook an additional 2 – 3 minutes.
- Now scoop them out with a mesh skimmer or slotted spoon into a strainer.
- Repeat until all batter is used.
- Now the liver spaetzle are ready to be served in a broth or as a side.