Liver sausage-filled Gefillde with bacon cream sauce
A dough of pressed raw and cooked potatoes encloses liver sausage. The poached dumplings are served with sauerkraut and bacon cream sauce.
Active time1 h
Cooking1 h
Total1 h 30 min
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Ingredients
- 400 g plain jarred sauerkraut with its juice
- 150 g onions
- 10 g fresh parsley
- 750 g raw potatoes
- 500 g purchased chilled vacuum-packed steamed potatoes rinsed and drained
- 100 ml heavy cream
- 1 medium egg
- 100 g raw boneless smoked pork belly bacon
- 150 g cooked pork liver sausage such as Landleberwurst ready to eat
- 150 ml prepared vegetable stock
- 5 g plain wheat flour
- 40 g potato starch
- 0.5 g ground nutmeg
- ≈ ¼ tsp ground black pepper
- 6 g fine salt
Preparation
Peel the raw potatoes. Finely grate them and squeeze very firmly in a clean towel to remove their water. Discard the liquid. Rinse and thoroughly drain the pre-cooked potatoes, then put them through a ricer. Beat 1 medium egg. Combine both potato mixtures with the beaten egg, starch, 4 g salt, nutmeg and pepper. Mix just enough to form an even dough that holds together and can be shaped with damp hands, without prolonged kneading.
750 g raw potatoes500 g purchased chilled vacuum-packed steamed potatoes rinsed and drained1 medium egg40 g potato starch0.5 g ground nutmeg≈ ¼ tsp ground black pepper6 g fine salt- fine grater
- clean towel
- bowl
- potato ricer
- spoon
Remove any inedible liver sausage casing if needed and divide all the filling evenly. Divide the dough into 8 pieces. Flatten each piece, add its filling in the centre and seal completely without cracks into dumplings about 6 cm across.
150 g cooked pork liver sausage such as Landleberwurst ready to eat- knife
- bowl
Gently lower into a large pot of simmering water. Poach for about 25 min at a very gentle simmer without boiling hard. They should be set, floating and hot through with no raw potato dough at the centre. Lift out with a slotted spoon. Cook longer if the centre is not done.
- large pot
- slotted spoon
- platter
While the dumplings poach, peel the onion and dice it with the bacon. Cook together in a skillet for about 8 min until the bacon is cooked and the onion tender. Mix all the flour into the cold cream, then add this mixture and all the stock to the skillet. Add the remaining 2 g salt and simmer for about 5 min, stirring to thicken.
150 g onions100 ml heavy cream100 g raw boneless smoked pork belly bacon150 ml prepared vegetable stock5 g plain wheat flour- knife
- board
- skillet
- bowl
- whisk
- spoon
In another saucepan gently heat all the sauerkraut with its juice for about 10 min, stirring. Wash, dry and chop all the parsley. Serve all the dumplings, sauerkraut and sauce with the parsley.
400 g plain jarred sauerkraut with its juice10 g fresh parsley- knife
- board
- spoon
- another saucepan
- shallow bowls
Allergens
- Celery
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration