Lewerknepfle appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Lewerknepfle · Strasbourg
Alsatian liver dumplings: pork or beef liver minced with bread soaked in milk, eggs and herbs, poached and finished with brown butter, fried onion and a green salad. Winstub comfort food.
Lewerknepfle (Alsatian for 'liver dumplings') are the Alsatian household answer to the German Leberknödel: poached dumplings of liver, bread, eggs and herbs, originally a thrift kitchen dish using offal that would otherwise spoil. They were and remain Friday and Lent staples in Alsatian households, traditionally served in soup but more commonly in the brown-butter-and-fried-onion finish on every winstub menu. Fink'Stuebel and Le Schnockeloch plate the canonical Strasbourg versions.
Where to eat in Strasbourg:
- Fink'Stuebel
- Le Schnockeloch
- Au Pont Corbeau
- L'Ami Schutz