Liver Spaetzle - Leberspätzle

Spaetzle pasta made with the addition of liver served in a beef broth.

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.

How is liver spatzle called in German?

If you are looking for liver spätzle on a German menu, you should look out for the name "Leberspätzle".

How to pronounce "Leberspätzle"?

Listen to this audio file to hear how to say "Leberspätzle" in German.

How to Serve Liver Spatzle?

Spaetzle pasta made with the addition of liver served in a beef broth.

Liver spaetzle (Spaetzle is South German pasta) are a specialty from southern Germany.

Liver spaetzle are usually served as an appetizer, in beef broth. Though, they do taste good with egg, roasted in a pan, as a main or side dish.

How to make German Liver Spaetzle from Scratch Video Tutorial

Authentic Homemade German Liver Spaetzle Recipe

Recipe

Liver Spaetzle

Angela Schofield

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Side Dishes

Cuisine Bavarian

Servings 6 Portions

Ingredients

  

1x2x3x

• 1 pound calf or beef liver
• 4 eggs
• 1 small onion
• 1 tbsp. butter
• ¾ cup bread crumbs
• ⅔ all-purpose flour
• 2 tsp. salt
• 1 tsp. pepper
• ½ tsp. nutmeg
• 1 tbsp. parsley
• 1 tsp. majoram

Instructions

 

• 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 ⅓ 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.

Nutrition

Yield: 1grams

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Serving Tip

You can serve liver spaetzle as a main dish with a side salad.