Spicy Liver Dumplings

Slice the buns and pour 1/2 l of boiling hot water over them. Leave to infuse for 15 minutes.

In the meantime, put the calf’s liver, the beef liver, the cured pork, the peeled onions and the parsley twice through the finest slice of the meat grinder.

Squeeze the soaked roast pork very tightly and also put it through the meat grinder.

Add the eggs, marjoram, enough salt and pepper to the meat mixture and mix well.

Bring the soup to a boil.

Using a larger spoon, cut oval dumplings from the dough and cook in the simmering soup for about 15 minutes.

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