Liver Raugg’n with Onion Sauce


Rating: 3.52 / 5.00 (21 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:


















For the sauce:













Instructions:

Soak the rolls in warm milk and squeeze well. Dice the onions and sauté in a little butter or clarified butter. Put both with the bacon, the liver and the garlic clove through the fine disc of the meat grinder. Mix in eggs, salt, spices and herbs. Add breadcrumbs and enough flour to make the mixture nice and malleable. Heat oil in a pan about 1 cm high. Use a spoon to cut out Raugg’n (shapeless dumplings) and fry them in hot fat. Lift out and drain on paper towels. For the onion sauce, fry the onions cut into noodles in clarified butter until brown. Remove from the pan and brown the flour in the remaining drippings. Fry the tomato pulp, deglaze with red wine, add mustard and beef broth. Season with salt, sugar, a little vinegar and pepper and boil thoroughly. Add the roasted onions back into the sauce. Arrange the Leberraugg’n and pour the onion sauce over it.

Related Recipes: