Liver Dumplings Recipe — Leberkloesse or Leberknoedel

Liver Dumplings Recipe

A German Liver Dumplings Recipe. The Liver Dumplings consist of liver, pork fat, onions, bread, herbs, and spices. Liver Dumplings are called Leberkloesse or Leberknoedel in Germany.

Ingredients for Liver Dumplings Recipe:

  • 350 g (12.34 oz) of beef liver OR calf liver
  • 150 g (5.29 oz) of cured salt pork OR pork belly
  • 1 old roll OR slice of baguette in the size of a roll (80 g — 2.8 oz)
  • 300 g (10.58 oz) of diced onions
  • 125 g (4.4 oz) of plain bread crumbs
  • 300 ml (10.14 oz) of milk
  • 2 egg yolks XL
  • 1 cup of chopped parsley
  • 1-2 teaspoons of salt
  • ½ teaspoon of black pepper
  • ½ teaspoon of ground nutmeg
  • 1 teaspoon of marjoram leaves

Ingredients liver dumplings recipe

Preparation of Liver Dumplings:

Heat the milk in the microwave for about 40 seconds. Place the roll or bread in the milk to soak. Make sure you turn the roll/bread from time to time.

Wash the liver under running cold water and dry it with a paper kitchen towel. Make sure you remove any veins, before cutting into pieces. Peel the onion and cut it into chunky pieces. Remove the rind of the salt pork or pork belly and cut the meat into chunky pieces. Grind liver, pork, and onion with either an electrical or manual meat grinder and mix well.

Wring the water out of the roll and add it the liver mixture. Add chopped parsley, egg yolks, bread crumbs, and spices to the mix. Use a handheld electric mixer to beat the ingredients until they are well combined. Cover the dumpling dough and let it rest for about one hour in the refrigerator.

   Preparation liver dumplings recipe   

Finishing of the Liver Dumplings Recipe:

Bring about two quarts of beef broth to a boil. Portion the dumplings with a tablespoon, form them into small balls with wet hands and drop them in the boiling broth. Turn the heat down and let the dumplings simmer until they float to the surface. The water should simmer gently. Once the dumplings are floating on the surface, it takes another ten minutes, until they are ready.

Cooking liver dumplings recipe

You can also serve these traditional Liver Dumplings in Oma’s homemade Beef Broth or Beef Soup. 

Liver Dumplings Recipe

 

Homemade German Fleischsalat

Homemade German Fleischsalat

Homemade German Fleischsalat

The homemade German Fleischsalat is originally made with a ring of bologna, but also tastes delicious with sliced bologna. The taste of the Fleischsalat will depend in part on the kind of pickles and mayonnaise used. I recommend Hengstenberg Gherkins which you can get in the international aisle of your grocery store or at Whole Foods. You also could order the gherkins online here.

Ingredients for homemade German Fleischsalat:

  • 250 g (8.81 oz) of Lyoner sausage OR Bologna cut in strips
  • 200 g (7.05 oz) of diced pickles
  • 2 tablespoons of the liquid from the jar of the pickles
  • 1 cup of mayonnaise
  • 1 cup of plain whole milk yoghurt OR quark OR sour cream
  • 1 tablespoon of sugar
  • salt (optional)

Ingredients Homemade German Fleischsalat

Preparation of homemade German Fleischsalat:

Mix mayonnaise, sour cream, liquid from the jar of pickles and sugar using a whisk. Cut the bologna in half and then into small strips. Dice the pickles. Add bologna and diced pickles to the dressing and stir with a spatula. Add salt to your personal taste. Let it chill for about one hour.

Dressing for Homemade German Fleischsalat   Preparing Homemade German Fleischsalat   

Spread the homemade Fleischsalat on fresh white bread, rolls, or baguettes. This recipe serves 6-8 people.

Homemade German Fleischsalat

Homemade Garden Vegetable Soup

Homemade Garden Vegetable Soup

Homemade Garden Vegetable Soup

This Homemade Garden Vegetable Soup is made with fresh vegetables from the garden. This Vegetable Soup is called Gemuesesuppe or quer durch den Garten Suppe in Germany.

Ingredients for Homemade Garden Vegetable Soup:

The amounts are net weights (after cleaned and peeled)

  • 250 g (8.81 oz) of Applewood bacon sliced
  • 250 g (8.81 oz) of leeks
  • 100 g (3.52 oz) of celery root
  • 200 g (7.05 oz) of white cabbage
  • 150 g (5.29 oz) of savoy cabbage
  • 200 g (7.05 oz) of kohlrabi
  • 200 g (7.05 oz) of carrots
  • 200 g (7.05 oz) of green beans
  • 150 g (5.29 oz) of frozen sweet peas OR canned sweet peas
  • 700 g (1.54 lbs) of potatoes
  • 2 l (2.11 qt) of water
  • 3 cubes of Knorr beef OR vegetable bouillon
  • optional some chopped parsley

Ingredients homemade vegetable soup

Preparation of Homemade Garden Vegetable Soup:

Wash cut and slice the leeks, white cabbage, and savoy cabbage. Cut off the ends of the green beans and break them in the center.  Peel celery root, kohlrabi, carrots and potatoes and cut small pieces. Cut the bacon one time horizontal in the center. Start cutting the bacon vertical in small pieces. (See picture below for cutting the ingredients).

Preparation Homemade Garden Vegetable Soup

Fry the bacon in a large saucepan until the fat is liquid. Add the leeks and the celery roots and mix the ingredients. Add cabbages, kohlrabi, carrots, and green beans into the saucepan. Fill up with the water (water should be above vegetables). Crumble the cubes of bouillon into the saucepan. Bring the soup to a boil. Cover the saucepan and turn the heat down to medium. Let the soup simmer for about 30 – 35 minutes.

   img_7329   Cooking homemade vegetable soup

Take the sweet peas out of the freezer to defrost. In a separate saucepan, add water and one teaspoon of salt. Place your cut potatoes in the saucepan and bring to a boil. Cook for about 10 minutes, place the boiled potatoes into a colander to drain.

Finishing of the Vegetable Soup:

When the soup has finished cooking, add the sweet peas and the boiled drained potatoes to the soup and carefully mix all ingredients with a wooden spoon. Add salt and pepper to your personal liking. You can also add some chopped parsley.

This homemade soup is best served with sausages of your choice, bread and butter.

Homemade Garden Vegetable Soup

Obatzda Cheese Butter Spread

Obatzda Cheese Butter Spread – A Beer Garden Specialty

Obatzda Cheese Butter Spread

Obatzda Cheese Butter Spread. A spicy spread mostly served with soft pretzels at beer gardens and during Oktoberfest. The mild version of the spread is a the combination Camembert/Brie and cream cheese. The stronger version is a combination of Camembert/Brie and Limburger cheese.

Ingredients for Obatzda Cheese Butter Spread:

  • 400 g (14.10 oz) of Camembert cheese OR Brie, ripe
  • 150 g (3.5 oz) of cream cheese OR Limburger cheese
  • 2 tablespoons of soft butter
  • ¾ – 1 cup of onions, chopped 
  • ½ – 1 teaspoon salt depending on how much the cheese is spiced
  • ½ teaspoon of pepper, black coarse 
  • ½ teaspoon of paprika
  • 1 teaspoon of caraway, seeds
  • 2 tablespoons of beer

Ingredients Obatzda Cheese Butter Spread

Preparation of Obatzda:

Cut the hard rind off the cheese. Add Camembert/Brie with cream cheese, butter, beer, peeled and chopped onions, and spices to a bowl. Mix the ingredients with a handheld electric mixer until it becomes smooth. Fill the Obatzda in a bowl and chill in the refrigerator.

Preparation Obatzda Cheese Butter Spread                     

Sprinkle some paprika onto the Obatzda. Serve it with radishes and pretzels or with Oma’s homemade pretzels.

Obatzda Cheese Butter Spread

Homemade Pretzels

Homemade Pretzels with an Oma twist. Here’s a step-by-step recipe to keep you in the loop.

Homemade Pretzels!

The Homemade Pretzels have been an integral part of German baking for centuries. They are called a Brezel where I come from. They are delicious, especially when combined with any of the traditional main dishes you can find on TheOmaWay.com. As a bread, side dish, or snack, these pretzels are great with your favorite mustard or German-style beer. The soda lye treatment (see below) gives the pretzel that smooth, shiny, darken-crust texture and distinct flavor. Oktoberfest and beyond, it is fun and easy to make these twisted treats. Try them!

Ingredients for Homemade Pretzels:

  • 500 g (1.1 lb.) of flour, all-purpose 
  • 1 package of yeast, rapid rise
  • 1 ½ tablespoons of sugar
  • 4 tablespoons of butter, melted 
  • 300 ml (10.14 oz) of water, lukewarm (for dough)
  • 1 ½ l (1.58 qt) of water (for lye)
  • 1 ½ teaspoons of salt (for lye)
  • 2 tablespoons of baking soda (for lye)
  • 1 – 2 tablespoons of coarse salt

Ingredients homemade pretzels

Preparation of Homemade Pretzels:

Sift the flour into the mixing bowl of your stand mixer with a kneading hook attached. Add sugar and yeast to it and mix with a spoon. Melt the butter and add it to the lukewarm water. Start kneading the dough adding the butter water mixture little by little. Knead for about six minutes on low speed. If you use a handheld electric mixer, mix the dough with the kneading hooks for about 10 minutes.

Place the dough in a bowl covered with flour on the bottom. Cover the bowl with a kitchen towel and it let the dough rise for about one hour or until the dough has doubled. Take the dough out of the bowl and knead with your hands. Form a long roll with the dough and cut it in about 12 even pieces, about 70 g — 2.5 oz. 

Preparation Homemade Pretzels      

Roll each of those 12 cut pieces into rolls of about 20 inches each. The rolled dough should be thicker in the middle and thinner towards the ends (as thick as a pencil). Continue to form the pretzel as shown below. 

IMG_7302   IMG_7303   photo 15

Preparation of the soda lye:

Fill a saucepan with the water, add 1 ½ teaspoons of salt and bring to a boil. Remove the pan from the stove and slowly and carefully add the baking soda to the salt water while stirring. The baking soda will bubble, so make sure that your saucepan is high enough. Bring the liquid back to boil again. Carefully dip the pretzels into the lye leaving them no more than 30 seconds. Make sure the pretzels are dipped completely into the water.  

Remove the pretzels from the soda lye with a skimming ladle and place them on a cooling rack covered with baking paper. If necessary dry the pretzels with some paper kitchen towel. Make a cut in the thicker part of the pretzel and sprinkle sprinkle with coarse salt. 

IMG_7308   IMG_7310   Baking Homemade Pretzels

Baking the pretzels:

Place the pretzels on a baking sheet covered with baking paper. Leave the pretzels to rise for about 15-20 minutes before baking.

Preheat the oven at 180°C-190°C — 356°F- 375°F. Bake the pretzels for about 15-20 minutes  using the middle rack. Once you take the homemade pretzels out of the oven, place them on a cooling rack.

You can serve the homemade pretzels with Oma’s Obatzda, a traditional cheese butter spread.

Homemade Pretzels

Emmenthaler Appetizer

Emmenthaler Appetizer with Salt and Pepper

Emmenthaler Appetizer!

Emmenthaler appetizer with salt and pepper is easy to prepare. Just cut the cheese in cubes and stick them into a grapefruit covered with aluminum foil.

Ingredients for Emmenthaler Appetizer:

  • 500 g (2.1 cups or 17.6 ounces) Emmenthaler cheese (Swiss Cheese)
  • 3 heaping tablespoon of salt
  • 2 heaping tablespoon of pepper
  • 1 large white radish

Preparation of Emmenthaler Appetizer:

Cut the cheese in small cubes and the white radish into slices not too thick. Place the radish slices on a serving plate and add the cheese cubes. Mix salt and pepper in a small bowl.  Provide toothpicks so your guests can pick up the cheese with the radish and dip it in the salt and pepper mix. Ready to eat. 

Decoration:

  • Toothpicks in German OR Bavarian colors OR both
  • Grapefruit covered in aluminum foil
  • Various colored grapes

First, wrap a grapefruit in aluminum. Secondly, stick a cheese cube and a grape (lengthwise) onto each colored toothpick. Stick the toothpicks into the foil-wrapped grapefruit in a circular fashion. Add flags if you have them (see picture). Place the bowl with the salt and pepper mix on the table. When your guests are ready to eat, they can enjoy the skewers from the grapefruit by dipping them in the salt and pepper mix. The finished grapefruit decoration makes a great eye-catching, mouth-watering centerpiece. Serve also with Homemade Pretzels at your Oktoberfest Party.

German Onion Cake Recipe

German Onion Cake Recipe – Zwiebelkuchen

German Onion Cake Recipe

This German Onion Cake Recipe is easy to prepare. The Onion Cake may be served as an appetizer and also as a main dish. The Onion Cake is traditionally served with freshly made wine (fermenting new wine) in Germany.

Ingredients for German Onion Cake Recipe:

  • 500 g (1.1 lb) of  flour, all-purpose
  • 1 package of dry yeast
  • 300 ml (10.2 oz) of milk, lukewarm
  • 1 teaspoon of salt for dough
  • 1 teaspoon of salt for filling
  • 50 g (1.8 oz or 3 tablespoons) of butter, melted 
  • 1000 g – 1200 g (2.2 lb – 2.64 lb) of sweet onions, cut in strips
  • 200 g – 250 g (7.05 oz – 8.81 oz) of smoked bacon, cut or diced
  • 3 eggs XL
  • 1 ½ teaspoons of caraway seeds
  • 1 cup of sour cream

                     Ingredients German Onion Cake Recipe

Preparation of German Onion Cake:

Mix the sifted flour with the yeast, salt, milk, and melted butter to a smooth dough. If the dough is too dry carefully add some more milk. If necessary, work the dough with your hands. Cover and let it rise for about 2 hours.

Fry the bacon in a frying pan until the bacon is almost fully cooked. Do not remove the fat. Add the onions and fry them until they look transparent. Remove the frying pan from the stove and let the bacon and onions cool. Set aside.

Line a baking sheet with baking paper (I used a sheet of 11″ x 17″). Roll the dough on the table until you have a dough the size of your baking sheet. This yeast dough is very dry, almost like a pizza dough. Place the rolled dough on the baking sheet and let it rise for about 20 more minutes.

In the meantime mix the eggs with the sour cream, salt and caraway seeds in a bowl. Add the bacon and onions and mix thoroughly. Spread this topping evenly on top of the dough.

Preheat the oven to 180°C – 200°C (356°F – 392°F). Place the onion tart on one rack below the top rack in the oven and bake for 30 to 35 minutes. 

Serve the Onion Cake warm with the Boston Lettuce Salad made with Oma Mutti Dressing.

German Onion Cake Recipe

German Bone Marrow Dumplings

German Bone Marrow Dumplings Recipe

German Bone Marrow Dumplings

German Bone Marrow Dumplings are called Markklöβchen in Germany. You can use them in a broth or in a homemade Beef Soup.

Ingredients for German Bone Marrow Dumplings:

  • 100 g (3.5 oz) of bone marrow (about 3–4 marrow bones)
  • 1 club-size bread roll
  • 100 g – 120 g (3.5 oz – 4.2 oz) of all-purpose flour
  • 3-4 tablespoons of plain bread crumbs
  • ½ teaspoon of salt
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of black coarse pepper
  • 3 tablespoons of fresh-chopped parsley (optional)
  • 1 egg XL

Ingredients for German Bone Marrow Dumplings

Preparation of German Bone Marrow Dumplings:

Soak your bread roll in lukewarm water. Use a knife to scratch out the marrow from the bone and place it in a frying pan. On medium heat, let the marrow slowly melt in the pan.

IMG_4065   IMG_4071   IMG_4079

After the marrow has melted and only skin is left, pass it through a meshed metal sieve into a metal or glass bowl. Let it cool down. Add the seasoning and egg and mix with a whisk.

Wring the water out of the roll and spread the roll over your marrow. Add the flour, bread crumbs, and parsley (parsley is a personal preference, feel free to omit ) to the mixture and work all ingredients together, until you have a dough. Let it rest for a while. Using a teaspoon, measure equal amounts of dough and form dough into dumpling balls using your hands.

IMG_4080   Preparation of German Bone Marrow Dumplings   IMG_4128

Add the dumplings to my beef soup (click here for recipe). Bring the soup to a boil and add in the dumplings. Turn the heat back and let the Markklöβchen (dumplings) simmer for about 10 minutes or until they come up and float on the surface. Your soup with the Bone Marrow Dumplings is ready.

German Bone Marrow Dumplings

German Beef Soup Recipe

German Beef Soup Recipe with Bone Marrow Dumplings

German Beef Soup Recipe

A German Beef Soup Recipe with Bone Marrow Dumplings. This Homemade Beef Soup is called Rindfleischsuppe. The Bone Marrow Dumplings are called Markklöβchen.

Ingredients for broth for German Beef Soup Recipe:

  • 4 l (1 gal) of water
  • 2270 g (5 lb.) brisket first or mid cut
  • 400 g (14 oz) of leeks
  • 150 g (5.3 oz) of carrots
  • 150 g (5.3 oz) of tomatoes
  • 80 g (2.8 oz) of parsley
  • 80 g (2.8 oz) of celery root
  • 2 teaspoons of salt
  • Maggi seasoning
  • salt
  • pepper

Note: The ingredients for this recipe can be easily divided in two. 

Ingredients for German Beef Soup Recipe

Ingredients for soup extras for German Beef Soup recipe:

  • 150 g (5.3 oz) of carrots
  • 50 g (1.8 oz) of celery root
  • 150 g (5.3 oz) of leeks
  • angel hair pasta (optional)
  • bone marrow dumplings (click here for recipe)

Preparation of German Beef Soup:

Rinse the meat under running water and dry with a paper kitchen towel. Fill a large saucepan with cold water and add two teaspoons of salt to it. Place the meat in the water with the fat side down and bring to boil uncovered.  

Wash the tomatoes, parsley, and the leeks (cut them lengthwise in the center, so that you can easily get in between the leaves where dirt is often hidden). Peel the carrots and celery with a potato peeler. Cut the vegetables in chunks and add them to the broth. Once the broth starts to boil, turn down the heat and let it boil gently for about 30 minutes. Next, turn the meat with the fat side up and let the broth cook uncovered on low heat for another 2 ½ – 3 hours depending on how tender you prefer your meat. Check at regular intervals if any water has evaporated. If so, add water so the meat is always covered with water.

IMG_4790   IMG_4791   IMG_4795

Preparation of soup extras for German Beef Soup:

In the meanwhile prepare the additional ingredients for your homemade beef soup. Peel the carrots and the celery root. Clean the leek leaves (as described above). Dice the vegetables in small pieces. Add some salt to a saucepan with water and cook the vegetables for about 15 minutes. Drain the vegetables in a colander and set aside. In another pan, bring salted water to a boil and cook the fine noodles as described on the package. Drain and place aside. Prepare the bone marrow dumplings as described (click here for recipe) and put them aside.

Soup Extras for German Beef Soup Recipe   IMG_4675   IMG_4126

When the broth has cooked for approximately 2 ½ – 3 hours, take the meat out and place it on a plate. Remove the fat and let it rest. Pour the broth through a sieve and into another saucepan, so that only the liquid remains. You should have about 3 l  — 3.2 qt of broth. If it is less, fill up with water. (Don’t use the vegetables cooked in the broth). Add about 1 teaspoon of salt to the broth and bring it back to a boil. Add the soup extras to the broth. Add the bone marrow dumpling to the boiling broth and turn the heat down. The dumplings are ready when they float to the surface (about 10 minutes). Season your homemade broth/soup with some pepper and Maggi, a German liquid seasoning that you should find in the international section of your grocery store or online. 

IMG_4819

You can either add the noodles to your homemade beef soup or place them on the table in a separate bowl for your guests to serve themselves. My personal rule is: If I have dumplings in the soup, I serve the noodles in a separate bowl. If I do not make dumplings, I add the noodles to the soup before serving. Finally, slice the meat with a sharp knife or an electrical knife.

(For a smaller amount of soup divide the ingredients).

Your homemade beef soup is now ready to be served with the meat, dumplings, and the noodles. Accompany this meal with a fresh loaf of bread, or try Oma’s baguette. You could also serve the meat with Oma’s homemade horseradish sauce, savoy cabbage and potatoes and use the soup as an appetizer. 

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pork lard spread

Pork Lard Spread — German Recipe with Apples and Onions

Pork Lard Spread

The Pork Lard Spread is called Schweineschmalz in Germany. Use the pork lard spread for cooking and baking or enrich it with apples and onions and spread it on your bread. When the lard spread is spiced up with salt and pepper it tastes so good. The pork lard is a great edition to you Mardi Gras Party.

Ingredients for Pork Lard Spread:

  • 1500 g (3.25 lbs) of pork belly fat (if not available in the store, order at a butcher shop or at the butcher counter in your grocery store)
  • 250 g (9 oz) of diced apples
  • 500 g (17.75 oz) of diced onions
  • 2 teaspoons of dried marjoram

Preparing pork lard spread

Preparation of Pork Lard Spread:

Cut your belly fat in pieces and press them through a meat grinder. Dice the onions in a food chopper or cut them by hand with a knife. Cut the apples into small slices. Place the ground fat in a large pan.

IMG_2542                      IMG_2545

Turn on the heat on your stovetop to about medium and slowly fry the fat while stirring it from time to time, so that it does not stick to the frying pan and burn. Once the fat has melted and oil is building up, you can turn the heat up a little.  When all the fat is melted, pass it through a metal sieve (metal strainer) to strain out the greaves.

IMG_2550   IMG_2558   IMG_2562

Use some of the melted pork fat to sauté the onions until they are transparent. Add the apples and fry for about 5 more minutes.

IMG_2573                     IMG_2583

At this point, you have four choices on how to finish your pork lard. Your first choice is to let the melted fat harden in the refrigerator and save it for cooking.

The second option is to make a spread; you return the grieves to the melted fat and adding marjoram. Just pour the fat into a ceramic bowl and store it in the refrigerator for hardening.

Your third choice is to make another spread by putting the greaves back into the melted fat, add the onion/apple mix, and add the marjoram. Pour it into a ceramic bowl and place it in the refrigerator to harden.

Finally, and this is my favorite; my favorite, leave the greaves out of the melted sieved fat and just add the onion/apple mix along with the marjoram and pour it into a ceramic bowl. Keep it in the refrigerator to harden. All these spreads taste good on fresh-baked bread with a little salt and pepper. If you like, add some sliced pickles on top. Enjoy!

serving pork lard spread