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Leverknepfle are a kind of minced liver dumpling eaten with choucroute garni. The name comes from the Allemanic dialect of German and means, well, liver dumpling.

I once had a link to a passable but not excellent recipe, but the site apparently agreed and removed it. This is the recipe that I think I used last time, from « Cuisine de France : Alsace » (Gründ, 1989), where they call them « Quenelles de foie aux croûtons ». The quantities are specified “for 6 persons”, but for choucroute they could probably be reduced by a factor of 5.


quantity       ingredient       step
50 g       butter       1
120 g       onion, chopped       1
10 g       garlic       1
50 g       chopped parsley       1
300 g       pork liver       2
150 g       smoked pork fat (no meat)       2
100 g       breadcrumbs       2
20 g       wheat flour       2
4       eggs       2
      salt and pepper       2
      nutmeg       2
150 g       butter       4
150 g       chopped onions       4
100 g       croûtons       4
50 g       chopped parsley       5


  1. Fry the onion, garlic and parsley in butter until the onion is glassy.
  2. Mince the liver, pork fat and bread(crumbs). Place in a bowl and add the flour, eggs, salt and pepper. Mix well.
  3. Bring water to a boil in a casserole, adding a little salt. Form dumplings from the mixture with two soup spoons and poach for 10 minutes.
  4. During this time fry the onions in butter until golden. Add croutons and let them become golden along with the onions.
  5. Remove the dumplings from the poacher and arrange on a serving plate Spread the onions and croutons on top, and add chopped parsley. Serve.


The recipe calls for breadcrumbs, but wants them to be minced. Clearly dried bread can work as well.

This is clearly a dish on its own, thus the quantities. For choucroute I stop after step 2.

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