Liewerkniddelen (Liver Dumplings)

Ingredients:

70g fatty bacon
4 potatoes, peeled and diced
400g sauerkraut, drained
200ml stock
300g fresh calf's liver
2 eggs
120g bread soaked in milk
6 tbsp parsley, chopped
breadcrumbs (if needed)
2 onions, finely chopped

Method:

Combine the sauerkraut and stock in a pan, bring to a simmer and cook for about 25 minutes, or until tender and cooked through.

Heat the bacon in a non-stick pan until it renders its fat. Remove the bacon pieces then add the potatoes to the pan. Cover with a lid and cook over medium heat for about 30 minutes, or until tender. Every few minutes shake the pan to ensure the potatoes are not burning (but do not open the lid).

In the meantime, slice the liver, drain and squeeze dry the bread then combine with the liver and pass through a mincer. Mix in the cooked bacon and the parsley then pass through the mincer once more. Turn the mixture into a bowl and mix in the eggs. Add a few breadcrumbs in the mixture is very liquid then stir in the onions.

Form the mixture into fist-sized balls, bring a pan of lightly-salted water to a boil, add the dumplings and cook for about 10 minutes, or until cooked through.

Serve the dumplings accompanied by the fried potatoes and the cooked sauerkraut. If desired you can garnish with some crisp-fried bacon. Accompany with mustard.