Leberklosse I

Leberklosse I Recipe from Austria | Delicious Chicken Liver Dish

Region / culture: Austria | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Leberklosse, also known as liver dumplings, is a traditional German dish that is both hearty and flavorful. These meatballs are made with chicken livers and seasoned with onions, parsley, and spices. They are typically served in a savory broth and make for a comforting and satisfying meal.

History

Leberklosse has been a popular dish in Germany for centuries, with variations of liver dumplings appearing in different regions of the country. The dish is believed to have originated as a way to make use of leftover meat and offal, creating a delicious and economical meal.

Ingredients

1 lb (454 g) chicken livers, parboiled for 5 minutes
2 slices white bread, torn into crumbs
2 eggs, separated
0.25 cup soft butter
2 tsp chopped onions
2 tbsp fresh parsley
1.5 tsp salt
0.5 tsp pepper
2 tbsp flour

How to prepare

Finely chop the parboiled chicken livers.
In a bowl, combine the chopped chicken livers with bread, egg yolks, butter, parsley, salt, pepper, and flour.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the meat mixture.
Shape the mixture into 1.5 inch meatballs.
Carefully drop the meatballs into gently boiling stock.
Simmer the meatballs for 6 – 8 minutes.
Garnish the stock with additional parsley before serving.

Variations

For a richer flavor, you can use beef or pork liver instead of chicken livers. You can also add a splash of cream to the broth for a creamier texture.

Cooking Tips & Tricks

Be sure to parboil the chicken livers before chopping them to ensure they are cooked through.

- Folding in beaten egg whites will help to make the meatballs light and fluffy.

- Simmer the meatballs gently in the broth to ensure they cook through without falling apart.

Serving Suggestions

Leberklosse can be served with a side of mashed potatoes or buttered noodles for a complete meal. A sprinkle of fresh parsley on top adds a pop of color and freshness.

Cooking Techniques

Parboiling the chicken livers before chopping them helps to remove any bitterness and ensures they are fully cooked. Folding in beaten egg whites helps to lighten the texture of the meatballs.

Ingredient Substitutions

If you are unable to find chicken livers, you can use beef or pork liver as a substitute. You can also use dried breadcrumbs instead of fresh crumbs.

Make Ahead Tips

You can prepare the meatball mixture ahead of time and refrigerate it until you are ready to cook the Leberklosse. This can help to save time on busy weeknights.

Presentation Ideas

Serve the Leberklosse in a shallow bowl with a ladle of broth and a sprinkle of fresh parsley on top. You can also garnish with a dollop of sour cream for added richness.

Pairing Recommendations

Leberklosse pairs well with a crisp green salad or steamed vegetables. A glass of Riesling or a light lager beer complements the flavors of the dish.

Storage and Reheating Instructions

Leftover Leberklosse can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently simmer the meatballs in the broth until heated through.

Nutrition Information

Calories per serving

Each serving of Leberklosse contains approximately 250 calories.

Carbohydrates

Each serving of Leberklosse contains approximately 8 grams of carbohydrates.

Fats

Each serving of Leberklosse contains approximately 15 grams of fats.

Proteins

Each serving of Leberklosse contains approximately 20 grams of proteins.

Vitamins and minerals

Leberklosse is a good source of iron, vitamin A, and vitamin C.

Alergens

Leberklosse contains eggs and wheat.

Summary

Leberklosse is a nutritious dish that is high in protein and essential vitamins and minerals. It is a satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Leberklosse is a classic German dish that is both delicious and nutritious. Made with chicken livers and seasoned with onions, parsley, and spices, these meatballs are a comforting and satisfying meal that can be enjoyed by the whole family. Serve with mashed potatoes or buttered noodles for a complete and hearty meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. As a young girl, I would spend hours in the kitchen watching my mother and grandmother cook, absorbing all the knowledge and techniques that they had acquired over the years. One day, while flipping through an old cookbook that had been passed down through the generations, I stumbled upon a recipe for Leberklosse, a traditional German dish that consisted of liver dumplings served in a savory broth.

I had never tasted Leberklosse before, but the description in the cookbook made my mouth water. The ingredients were simple – ground liver, bread crumbs, onions, eggs, and a few spices – but the end result was a flavorful and hearty dish that I knew I had to try making for myself.

I immediately set to work gathering the ingredients and following the instructions in the cookbook. I minced the onions and sautéed them until they were soft and fragrant. I mixed the ground liver with the bread crumbs, eggs, and spices until it formed a smooth and cohesive mixture. I then shaped the mixture into small, round dumplings and dropped them into a pot of simmering broth.

As the Leberklosse cooked, the aroma that filled the kitchen was intoxicating. I couldn't wait to try the finished dish, and when I finally sat down to eat, I was not disappointed. The dumplings were tender and flavorful, the broth rich and savory. I was hooked.

From that day on, Leberklosse became a staple in my cooking repertoire. I would make them for family gatherings, special occasions, or just as a comforting meal on a cold winter's night. Over the years, I perfected my technique, tweaking the recipe here and there to suit my tastes. I even shared the recipe with friends and neighbors who were always eager to learn the secret behind my delicious dumplings.

But it wasn't until I traveled to Germany that I truly understood the history and tradition behind Leberklosse. I had the opportunity to visit a small village in Bavaria, where I was invited into the home of a local family who had been making Leberklosse for generations. They showed me their own version of the recipe, passed down from mother to daughter, each adding their own unique twist to the dish.

I was humbled by the experience, realizing that the recipe I had stumbled upon in that old cookbook was just one variation of a dish that had been cherished and perfected over centuries. I learned new techniques and flavors from the family, incorporating them into my own recipe to create a dish that was truly special and full of history.

Now, whenever I make Leberklosse, I think back to that day in the village in Bavaria, surrounded by a family who welcomed me into their kitchen and shared their love of food and tradition with me. I feel grateful for the knowledge and skills that have been passed down to me through the generations, and I know that every time I cook this dish, I am honoring the legacy of those who came before me.

Leberklosse will always hold a special place in my heart, not just because of its delicious flavors and comforting qualities, but because of the memories and experiences that have shaped my relationship with this dish. It is a reminder of the power of food to bring people together, to create connections and memories that last a lifetime. And for that, I am forever grateful.