Sauerkraut with Liver Dumplings

Soak half of the sauerkraut well and drain in a sieve.

Slice onions and sauté in clarified butter in a saucepan until soft. Add all the sauerkraut and top up with a quart each of wine and water. Cook for 20 minutes.

Put the caraway seeds, pepper, garlic seeds, mustard seeds and bay leaf spice in a linen bag and add to the sauerkraut. Make it again for 15 minutes.

Grate the raw potatoes and add to the sauerkraut to bind them, season with salt. Do it again for a few minutes, finish the sauerkraut with a piece of butter and then arrange it on a platter.

For the liver dumplings, remove the crust from the buns and cut them into cubes, pour hot milk over them and pull. Season the bun dough with marjoram, grated lemon peel, salt and pepper. Remove the skin from the beef liver, remove the skin from the onion and put both through the grinder.

Mix the meat mixture with the bun dough and eggs. Let the dough rest for a while. Then form dumplings and put them into boiling salted water form. When the dumplings float on the surface, they are cooked. Remove from water, drain and arrange on sauerkraut.

Tip: Instead of clarified butter, you can also use butter in most cases.

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