Liver Dumplings

Cut meat and liver into cubes, finely grind in a hand blender. Season with salt, pepper and pressed garlic. Fold in flour, egg and egg yolk with a mixer and leave to cool for 20 minutes.

Form 12 dumplings with 2 spoons in boiling salted water, cook for 25 min. on 1 or automatic cooking zone 4 to 5. Turn to the other side from time to time. In the meantime, coarsely chop the parsley and sauté in lard. Toss the dumplings in it and serve with sauerkraut.

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