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- Leberknödel abstract "Leberknödel is a traditional dish of German, Austrian and Czech cuisines.Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used instead. The meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio. Using 2 moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard.Due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant are somewhat less perishable due to the crust formed by frying.In the Palatinate, Leberknödel are often served with Sauerkraut and mashed potatoes. In Bavaria and Austria they are usually served in soup as Leberknödelsuppe (Liver dumpling soup).".
- Leberknödel thumbnail Leberknoedelsuppe.jpg?width=300.
- Leberknödel wikiPageID "36677745".
- Leberknödel wikiPageRevisionID "597581941".
- Leberknödel subject Category:Austrian_cuisine.
- Leberknödel subject Category:Czech_cuisine.
- Leberknödel subject Category:German_cuisine.
- Leberknödel subject Category:Meatballs.
- Leberknödel comment "Leberknödel is a traditional dish of German, Austrian and Czech cuisines.Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used instead. The meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio.".
- Leberknödel label "Leberknödel".
- Leberknödel label "Leberknödel".
- Leberknödel label "Leberknödel".
- Leberknödel label "レバークネーデル・ズッペ".
- Leberknödel sameAs Leberkn%C3%B6del.
- Leberknödel sameAs Leberknödel.
- Leberknödel sameAs Leberknödel.
- Leberknödel sameAs レバークネーデル・ズッペ.
- Leberknödel sameAs Q872625.
- Leberknödel sameAs Q872625.
- Leberknödel wasDerivedFrom Leberknödel?oldid=597581941.
- Leberknödel depiction Leberknoedelsuppe.jpg.