Leberknödel

Leberknödel is a traditional dumpling dish of German, Austrian and Czech cuisines, made from beef liver mixed with bread, eggs, parsley and spices such as nutmeg or marjoram. In Austria, spleen is often added alongside the liver, while the Palatinate region uses pork instead of beef. The mixture is shaped into dumplings and either boiled in beef broth or fried in lard, with boiled versions eaten fresh and fried versions keeping longer; in Bavaria and Austria the dumplings are usually served in soup as Leberknödelsuppe. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/