Liver Dumplings (German Leberknödel)

Leberknödel (liver dumplings) are a Southern German specialty. Where I come from, they are often served as part of a "Pfälzer Teller" (Palatinate Plate) together with a slice of baked Saumagen (stuffed sow's stomach), sausage, sauerkraut and bread. You can also serve them just with sauerkraut and bread.

1½ lbs beef or calf liver, ground (700 g)
3 oz bacon (100 g)
4 oz bread, soaked in water and squeezed dry as possible (125 g)
2 large eggs
1-2 cups breadcrumbs
2 Tbsp. fresh parsley, chopped
1 tsp. majoram, dried
2 tsp. sea salt
2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
onions, carmelized

Cut liver into 2" (4-5 cm) pieces. Rinse well, blot dry.

In a meat grinder grind together liver, bacon and bread. Mix in eggs, parsley, marjoram and salt. Mix in breadcrumbs until the mixture becomes just firm enough so that you can shape 1½" (4 cm) balls.

In a large pot bring salted water to a simmer.

Shape the dumplings and drop them in batches into the hot water. Cook every batch until fully cooked, approximately 10-12 minutes. Remove from water, set aside (let cool and refrigerate if you don't want to serve them immediately).

Just before serving: Set a pan over medium-high heat. Add butter and oil.

Cook the dumplings until nicely browned.

Serve immediately. Sprinkle with caramelized onions.