Where to eat Lewerknepfle

Method

1. Soak the torn bread in the warm milk for 10 minutes until the bread absorbs the liquid.
2. Squeeze out the excess milk and tear the bread into small pieces.
3. Mince the pork liver finely through the small holes of a grinder, or pulse in a food processor to a fine paste.
4. Soften the finely diced onion in 30g butter over low heat for 10 minutes until soft but not coloured. Cool.
5. Combine the minced liver, soaked bread, softened onion, eggs, parsley, marjoram, garlic, nutmeg, salt, pepper and 30g flour to a soft batter.
6. Test-cook one small dumpling in simmering salted water for 8 minutes; check seasoning and texture. If too soft to hold a shape, add a little more flour.
7. Shape the mixture into oval dumplings about 6cm long with two wet spoons.
8. Lower the dumplings into a wide pot of gently simmering salted water in batches. Cook 10 to 12 minutes from the moment they float.
9. While they cook, brown the butter in a wide frying pan over medium heat. Add the sliced onion rings and cook 12 minutes until deep golden.
10. Lift the cooked dumplings out with a slotted spoon and tip into the onion-butter pan. Toss to coat in the browned butter.
11. Plate with a generous spoon of onions, scatter parsley, and serve with a sharp mustard-dressed green salad.