Potato Liver Dumplings

For the potato liver dumplings, mince or chop the calf’s liver not too finely. Press the potatoes through the potato press, sauté the onion and garlic in a pan with lard until light, mix with all ingredients when cooled down and season to taste.

Heat oil in a pan to approx. 160°C and bake the small dumplings in it. Take them out and let them drain on kitchen paper.

Serve the potato-liver dumplings with sauerkraut and gravy, as a soup garnish or with leaf salad.

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