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Best Leberknödel in London
“Ground liver mixed with bread, eggs, and herbs, shaped by spoon, boiled in broth or fried golden.”
What the real thing tastes like
Leberknödel (German: [ˈleːbɐˌknøːdl̩] ) is a traditional dish of German, Austrian, and Czech cuisines. Leberknödel is usually composed of beef liver, though in the German Palatinate region pork is used as an alternative. The meat is ground and mixed with bread, eggs, parsley, and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio. Using two moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard. Due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant is somewhat less perishable due to the crust formed by frying. In the Palatinate, Leberknödel are often served with sauerkraut and mashed potatoes. In Bavaria and Austria, they are usually served in soup as Leberknödelsuppe (liver dumpling soup).
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Leberknödel are German dumplings built on beef liver ground with bread, eggs, and herbs—nutmeg or marjoram often sharpening the savory core. Shaped with moistened spoons and boiled in broth or fried in lard, they shift between two lives: the boiled version soft and perishable, best eaten warm; the fried variant protected by its golden crust. In Austria, spleen joins the liver in a one-to-three ratio, adding subtle depth. Serve them in soup, as they do in Bavaria and Austria, or alongside sauerkraut and mashed potatoes as the Palatinate prefers.
Order it here when it has
- loose, tender texture when boiled
- long shelf life when fried
- adaptable serving styles
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