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 Recipe

Liver Spaetzle

Angela Schofield
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Side Dishes
Cuisine Bavarian, German, Swabian
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.