Most and most unpleasant work should be done for them by the butcher: It is best to buy ground liver without delay, otherwise: put liver through a meat grinder and grind very finely.
Soak the rolls, then squeeze them well, stew very finely chopped onions in light butter until soft.
Mix the buns, eggs, steamed onions and spices together with the liver. If necessary, add a little flour to firm up the dough.
Make dumplings with a spoon and put them in boiling water for 10-20 minutes, dipping the spoon in hot water a few times to make the dough loosen better.
Fry the bacon in a frying pan, roast some roughly chopped onions in it, add milk to the required amount of sauce and pour it over the liver dumplings.
It tastes exceptionally good with this:
Mashed potatoes and sauerkraut.
Tip: Stock up on high-quality spices – it pays off!