Zum Kuckuck nochmal! Das hätte ich mir nicht anschauen sollen....jetzt habe ich Hunger und Heimweh bekommen! Leberknödel! Wahnsinn. Ich lebe seit 43 Jahren in den USA, bin aber aus Bayern. Ich liebe Deine Rezepte....und wenn ich Dir zuschaue, merke ich immer wieder, wie bayrisch ich noch bin :) Leberknödel habe ich schon lange nicht gemacht, aber ich glaube, diese Woche mache ich welche! Danke!
I was stationed in Bad Aibling and Augsburg. This was one of my favourite dishes. Thanks for many pleasant memories and now I’m looking forward to sharing this with my daughter.
We were raised on these my mother was German. We called them liver balls and sauerkraut and then she would fry pieces of bread in butter till they were really crispy and we would eat those with the liver balls and sauerkraut. Donna
I never will forget the very moment I first tasted Braunschweiger as a seven-year-old. It was the most delicious, unctuous thing I had ever tasted, and it was the first example of something that combined the deep flavoring of an expressive base ingredient with the subtle flavoring of spices and herbs. I have enjoyed a culinary love affair with all manner and form of livers since. Thanks so very much for this recipe!
@@lostfound9264 First pickled herring I ever had I was seven and my dad brought home a jar of Vita pickled herring in brine and another Vita pickled herring in sour cream sauce. He told me the fish wasn't cooked with heat, but with acid and to trust him, and I'm glad I did. It was the most delicious thing ever, and I loved the one in sour cream sauce best. To this day, there is never such a thing as "too much pickled herring."
I had this one time on a very cold December night as I walked through the snow covered streets of Garmish-Partenkirchen. I wandered into a small family run inn and ordered this to warm my body. I sat alone, ate my meal, and listened to some Spaniards gossip about the young American eating alone not realizing I understood what they were saying. At the end I thanked the hostess for a meal that reminded me very much of my grandmother who would make me this soup during cold Ohio winters and the hostess brought me a small aperitif to toast with, and I walked out telling the Spaniards that while my German may be rough my Spanish happens to be excellent (they had been making lewd comments to each other about f-ing me). Ah memories of liver soup
Ausgezeichnet! The first time I had leberknödelsuppe was in the dining room of the Hotel Daniel am 5 Sonnenstrasse.in 1966. It was absolutely delicious! Thank you sooo much.
Hallo Klas, ich habe heute Vormittag (Samstag der 16.05.2020) eine RUclips - Empfehlung zu deinem Kanal erhalten... Nun ist es mittlerweile 13:45 Uhr und ich habe noch nichts geschafft, was ich mir für heute vorgenommen habe! Deine Videos sind wirklich gut. Kurzweilig, informativ, positiv und in bester Ton- und Bildqualität. Eine wirklich gute Arbeit von euch beiden (Dein Freund und Du). Ich werde einige Rezeptvorschläge nachkochen., das ist sicher! Nun werde ich aber, unter Widerwillen, das Anschauen deiner Videos beenden. Liebe Grüße aus Berlin.
My Grandmother used to make this for my Grandfather using a hand grinder and I got to turn the handle of the grinder when I was much younger Sadly they're both gone but the flavors still live in my memory's I was in Munich in June of 2019 and luckily found 2 restaurants that had it on the menu I will have to try this even no one else in the family shows any interest in even trying it
To 1-lb liver use 2 cup bread crumbs, 1/4-lb all purpose flour, one egg, *no milk,* you can double the other ing.'s. Use enough broth th cover. The liver dough will be less liquidy and easier to work
Thx, going to try and make this with Keto bread wish me luck. Enjoyed the refresher, I just remember my elders scraping the liver and it had something to do help keeping the dumplings to stick together. Maybe why yours were soupy.
I ate those all the time as a child. I think they were bought frozen and reheated in the soup. I never thought to make them myself but I will now. My family was from Austria. They also ate a sweet and sour cream sauce pork they called a name I can’t spell!
Liver, when I say I don't like liver, I'm being modest, that being said......Liver Dumplings are the bomb. When I introduced them to my American wife, she said she would never eat that. We all insisted she at least try one bite, that look of disgust changed to okay....wow. My mother taught be how to make them and make it about once a month, yes it's rather disgusting grinding up that liver, but so worth it.
Teresa Schwarz I am going to try that - I make these the traditional way I learned in Germany (Garmish-Partenkirchen), but my spouse who is from Central America finds the taste of the liver to be a bit much unless I use absolutely fresh liver which is a bit laborious in the US having to find a butcher who carries fresh liver when it comes packaged at the supermarket.
It looks and sounds disgusting, but it is really, really good. I've never made it, but I remember my Mom making it, when we were kids, and we all loved it. I will definitely try to make it. By the way, do you have a recipe for "Leberkaese" made from scratch? I know it doesn't actually have any liver in it, but I just thought of it while thinking of liver. Thanks for all your recipes.
I remember my grandmother making these and everyone in my family loved them except me, I hate them and never ate them and still to this day would not touch them! 😆
"calves liver". So liver from a young cow. Fully developed beef liver is pretty strong in taste. Some people like it but for those who has never had liver, beef liver would not be a good place to start.
@@GermanRecipes Ah! Thanks, I was wondering. I'm relatively new to the channel. Mine are David, Michael, and Sarah, and I think David is about your age, if not a little older. My youngest just turned twenty-one. You've inspired me; tonight we're having rouladen, rotkohl, kartoffelklöße, and pan-roasted Brussels sprouts for dinner, and the two younger ones are coming for dinner (my oldest and his husband live up in New York, so unfortunately they cannot join us tonight). Thanks for all the great instruction, my friend!
it was Hitler's favourite meal... His mother Clara was hailed as the best Leberknödel maker.... Later in life he had to become a vegetarian for health reasons but for the occasional indulgence in this very dish....
That’s the reason I’m looking up how to make Leberknoedel. Thanks for saying this; I was wondering if anyone in the comments would mention it. Tomorrow (April 20th) is Hitler’s birthday.
Zum Kuckuck nochmal! Das hätte ich mir nicht anschauen sollen....jetzt habe ich Hunger und Heimweh bekommen! Leberknödel! Wahnsinn. Ich lebe seit 43 Jahren in den USA, bin aber aus Bayern. Ich liebe Deine Rezepte....und wenn ich Dir zuschaue, merke ich immer wieder, wie bayrisch ich noch bin :) Leberknödel habe ich schon lange nicht gemacht, aber ich glaube, diese Woche mache ich welche! Danke!
Schreib uns bitte wie sie geworden sind! Viel Spaß dabei!
I was stationed in Bad Aibling and Augsburg. This was one of my favourite dishes. Thanks for many pleasant memories and now I’m looking forward to sharing this with my daughter.
...I love this stuff...spent 2 years, 8 months & 26 days in Germany (Franken) from 8 Nov '71 - 18 Jul '74..LOVED the German food...
My grandmother made these. she taught me. I love them. Thank you Klas.
I ate this in Vienna, i must say the flavor was spot on. Thank for the recipe
Wunderbar! 🎉 danke für das Video.
I’m going to make this today. It’s a very cold winter day and I think this will be perfect. It reminds me of when I lived in Austria.
We were raised on these my mother was German. We called them liver balls and sauerkraut and then she would fry pieces of bread in butter till they were really crispy and we would eat those with the liver balls and sauerkraut. Donna
I love the story telling that goes along with these new vids!
I never will forget the very moment I first tasted Braunschweiger as a seven-year-old. It was the most delicious, unctuous thing I had ever tasted, and it was the first example of something that combined the deep flavoring of an expressive base ingredient with the subtle flavoring of spices and herbs. I have enjoyed a culinary love affair with all manner and form of livers since. Thanks so very much for this recipe!
Pickled herring 😎
Braunschweiger and mayo on toast 😂
@@lostfound9264 Sprinkle some finely-ground black pepper on the mayo to bring out the deep flavor notes in the Braunschweiger.
@@lostfound9264 First pickled herring I ever had I was seven and my dad brought home a jar of Vita pickled herring in brine and another Vita pickled herring in sour cream sauce. He told me the fish wasn't cooked with heat, but with acid and to trust him, and I'm glad I did. It was the most delicious thing ever, and I loved the one in sour cream sauce best. To this day, there is never such a thing as "too much pickled herring."
My Great Grandmother was the person that introduced me to both an a third Limburger Cheese 😎
I order liver dumpling soup every time I go home to Wisconsin at Schwefel's Restaurant in Oconomowoc. It's sooo good. Now I can make it at home.
True, this is a great ski snack! I had my first taste of Leberknoedel at a Huette half-way down a ski slope in Tirol (Austria).
I had this one time on a very cold December night as I walked through the snow covered streets of Garmish-Partenkirchen. I wandered into a small family run inn and ordered this to warm my body.
I sat alone, ate my meal, and listened to some Spaniards gossip about the young American eating alone not realizing I understood what they were saying. At the end I thanked the hostess for a meal that reminded me very much of my grandmother who would make me this soup during cold Ohio winters and the hostess brought me a small aperitif to toast with, and I walked out telling the Spaniards that while my German may be rough my Spanish happens to be excellent (they had been making lewd comments to each other about f-ing me).
Ah memories of liver soup
Ausgezeichnet! The first time I had leberknödelsuppe was in the dining room of the Hotel Daniel am 5 Sonnenstrasse.in 1966. It was absolutely delicious! Thank you sooo much.
Hallo Klas, ich habe heute Vormittag (Samstag der 16.05.2020) eine RUclips - Empfehlung zu deinem Kanal erhalten... Nun ist es mittlerweile 13:45 Uhr und ich habe noch nichts geschafft, was ich mir für heute vorgenommen habe! Deine Videos sind wirklich gut. Kurzweilig, informativ, positiv und in bester Ton- und Bildqualität. Eine wirklich gute Arbeit von euch beiden (Dein Freund und Du). Ich werde einige Rezeptvorschläge nachkochen., das ist sicher! Nun werde ich aber, unter Widerwillen, das Anschauen deiner Videos beenden. Liebe Grüße aus Berlin.
My Grandmother used to make this for my Grandfather using a hand grinder and I got to turn the handle of the grinder when I was much younger Sadly they're both gone but the flavors still live in my memory's I was in Munich in June of 2019 and luckily found 2 restaurants that had it on the menu I will have to try this even no one else in the family shows any interest in even trying it
To 1-lb liver use 2 cup bread crumbs, 1/4-lb all purpose flour, one egg, *no milk,* you can double the other ing.'s. Use enough broth th cover. The liver dough will be less liquidy and easier to work
Thx, going to try and make this with Keto bread wish me luck. Enjoyed the refresher, I just remember my elders scraping the liver and it had something to do help keeping the dumplings to stick together. Maybe why yours were soupy.
I'm going to try this with deer liver. Looks great!
I ate those all the time as a child. I think they were bought frozen and reheated in the soup. I never thought to make them myself but I will now. My family was from Austria. They also ate a sweet and sour cream sauce pork they called a name I can’t spell!
Austria?🤨😳
Hate liver, but loved these! yummy!
Oh Heimweh....vielen Dank für das Rezept! LG aus Panama City Florida
Mmmmm, leber knodl! Yummy! I remember hating them as a kid, but now I love them. Thanks for reminding me there's no liver in the house!!! :-)
Liver, when I say I don't like liver, I'm being modest, that being said......Liver Dumplings are the bomb.
When I introduced them to my American wife, she said she would never eat that.
We all insisted she at least try one bite, that look of disgust changed to okay....wow.
My mother taught be how to make them and make it about once a month, yes it's rather disgusting grinding up that liver, but so worth it.
I really like beef and chicken liver so this will be a nice soup on a cold winter day. Is the broth seasoned beef stock?
These are very good in winter. We would have Leberspaetzle also. Not a very pretty dish but very filling.
Who cares if it'S pretty.. it'S gotta taste awesome and fill you up, both of which are the case with these dumplings and the Liverspaetzle
I wish that maybe you consider making videos again one day.
Awesome!
LeberKnodel! BRAVO BRAVO BRAVO BRAVO // These with our fish broth locally might ... or not ... // Eff it : BRAVO BRAVO Be Well
EVERYTHING GREAT- DU BIST DER MANNN!!!!!!!!!!
Ich gebe dir voll recht Leberknödel schmecken, Leber pur narrrr. 🤣
Leber Kass ? Spitze!
Ah yes my favorite! Just add a bit of sauerkraut and I'm set!
I make mine with liver and ground beef. Half of each.
Teresa Schwarz
I am going to try that - I make these the traditional way I learned in Germany (Garmish-Partenkirchen), but my spouse who is from Central America finds the taste of the liver to be a bit much unless I use absolutely fresh liver which is a bit laborious in the US having to find a butcher who carries fresh liver when it comes packaged at the supermarket.
It looks and sounds disgusting, but it is really, really good. I've never made it, but I remember my Mom making it, when we were kids, and we all loved it. I will definitely try to make it. By the way, do you have a recipe for "Leberkaese" made from scratch? I know it doesn't actually have any liver in it, but I just thought of it while thinking of liver. Thanks for all your recipes.
hannelore hodges, I second the lebekäse recipe!
Question....can you use potatoes instead of bread ?
Oh, i wouldn‘t. Because the bread makes the dumplings fluffy.
I remember my grandmother making these and everyone in my family loved them except me, I hate them and never ate them and still to this day would not touch them! 😆
I hate hate hate liver, but liver dumplings are the best!
@@Petrajac88 oh yuck! 😃 My brother especially loved liver dumplings.
Do you have a recipe for herring kaise?
You didn't taste it for us..
It looks good
It is. Try it.
Can you chicken liver instead?
Sure
What kind of liver did you use? Beef?
"calves liver". So liver from a young cow. Fully developed beef liver is pretty strong in taste. Some people like it but for those who has never had liver, beef liver would not be a good place to start.
Braunschweiger, food of the gods,!
Believe it or not this was Hitlers favorite food for a long time
Nah black forest cake
He was a vegetarian
Skip the milk, double the bread and leave it out overnight to stale a bit....
White bread? Of course it tastes better. Sigh LOL
Ferdinand Nicolas?
My sons. Ferdinand and Nikolai
@@GermanRecipes Ah! Thanks, I was wondering. I'm relatively new to the channel. Mine are David, Michael, and Sarah, and I think David is about your age, if not a little older. My youngest just turned twenty-one. You've inspired me; tonight we're having rouladen, rotkohl, kartoffelklöße, and pan-roasted Brussels sprouts for dinner, and the two younger ones are coming for dinner (my oldest and his husband live up in New York, so unfortunately they cannot join us tonight). Thanks for all the great instruction, my friend!
Minced liver is disgusting... How did you make the broth?
Try this and you will Love it ! ,)
He says calve liver but he means veal liver
No, he means "calves liver" ."veal" is not the animal but the meat. Like "venison" is not the word for a deer but the meat from it.
this was Hitler's favourite food
it was Hitler's favourite meal... His mother Clara was hailed as the best Leberknödel maker.... Later in life he had to become a vegetarian for health reasons but for the occasional indulgence in this very dish....
Common Sense and who cares?
@@kingozymandias2988 you obviously do!!!
Common Sense 🤦🏻♂️
That’s the reason I’m looking up how to make Leberknoedel. Thanks for saying this; I was wondering if anyone in the comments would mention it. Tomorrow (April 20th) is Hitler’s birthday.
MsKim14 you are a sad individual !!!
I think he smokes
Hitler brought me here
you are a perfect Aryan
nice blonde hair and blue eyes