Liver Spaetzle

For the liver spaetzle, put the liver, onion and garlic clove through a meat grinder. Add eggs, breadcrumbs, flour and spices and beat well. The dough should not be too firm.

Add a little water if needed. Let rest for 1 hour. Boil water, add salt and lovage for flavoring (you can also use Maggi).

Scrape the spaetzle dough through a spaetzle strainer or by hand from the board into the boiling water, bubble and let stand briefly.

Lift out of the water with a sieve scoop and rinse briefly with cold water. Serve as a soup garnish or larded and decorated with fried onion.

Preparation Tip:

The liver spaetzle can also be frozen laid out flat on a tray. Only then transfer them into small bags.

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