Leberknödel — Austria
Austria
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This version belongs to the family Leberknödel, which holds 2 versions placed elsewhere. None is presented as the original.
Leberknödel (German: [ˈleːbɐˌknøːdl̩] ) is a traditional dish of German, Austrian, and Czech cuisines.
Leberknödel is usually composed of beef liver, though in the German Palatinate region pork is used as an alternative. The meat is ground and mixed with bread, eggs, parsley, and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio.
Using two moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard.
Due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant is somewhat less perishable due to the crust formed by frying.
In the Palatinate, Leberknödel are often served with sauerkraut and mashed potatoes. In Bavaria and Austria, they are usually served in soup as Leberknödelsuppe (liver dumpling soup).
This dish is listed in 2 countries on AllGastronomy: Austria, Germany. Each of these versions has its own page and its own coordinates. None is designated as the original.
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q872625) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: Austria. Another version of the same dish, elsewhere, gets its own point.
Photo: CTHOE — CC BY-SA 3.0
Other versions of Leberknödel
Leberknödel — , which holds 2 versions placed elsewhere. None is presented as the original.
