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.
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
Ingredients
- 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
Tried this recipe?Let us know how it was!
Serving Tip
You can serve liver spaetzle as a main dish with a side salad.
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