Leberknödel

Leberknödel (in Fett herausgebacken)
Leberknödel (out-baked in fat)

Leberknödel are a traditional court of the German, Austrian and Czech kitchen. They become in Germany particularly in the Pfalz (as Lewwerknepp) and in Bavaria, in Austria as well as in South Tyrol and country-wide in Tschechien (there as játrové knedlíčky) serves.

For Leberknödel liver is usually used by the cattle, which was turned by a Fleischwolf. The meat farce with rolls (before eingeweicht and expressed) as well as bind egg and with parsley peppered. With two dampened Esslöffeln out of this mass oblong Klösse is cut or formed Knödel from approximately 5 to 7 cm strength. These are refined either in Brühe, soup or seawater or out-baked in hot fat.

In the Pfalz apply Leberknödel - predominant the cooked form - beside the sow stomach and the Bratwurst as typical regional court, to which sauerkraut and mashed potatoes are usually handed. In Bavaria and Salzburg Leberknödel, here above all the baked variant, are served as soup insert or eaten now and then as meat court to Krautsalat.

Under the preparation the cooked variant is mainly meant to the immediate consumption, which is baked Leberknödel because of their crust conditionally storably and can in many butcher's shops are prepared bought.

variations

in the upper-Austrian Mühlviertel with the same basic dimensions a similar court, which prepares so-called liver heads, however pig liver is for this usually used. The court is covered, with a pig net, refined in a pot generally speaking, and receives thereby for instance the form of a cake. Its size depends on the diameter of the used pot.

see also

 

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