I went to the town's Kirwe or church fair, last weekend, a small affair with a few rides for the younger children, a booth of games, lots of sweets and a beer tent. Of course I was there for the food. One day the featured meal included Leberknoedel with Kraut, which turned out to be liver dumplings with sauerkraut and a slice of dark bread.
I've eaten small liver dumplings in soup before, but this was a full meal, and it was delicious. I cleaned my plate (pictured right). Dumplings are immensely popular in Germany, be they made from flour, potato, bread, or meat. I'm hoping to learn how to make a few of them, but it you already do, please feed me some insider tips on the best way to go about it.
In the meantime, as they say in Germany, Guten Appetit!
--Tracy Schneider
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