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Salzburg Potpourri

4 servings

Ingredients

• Mashed potatoes (firm) (nach Bedarf)
• Onions (sliced into rings) (nach Bedarf)
• bratwurst (nach Bedarf)
• Kale (nach Bedarf)
• Smoked bacon (diced) (nach Bedarf)
• Pea purée (green, seasoned) (nach Bedarf)
• Rolled ham (cooked, sliced) (nach Bedarf)
• Caraway potatoes (nach Bedarf)
• 1 Stk Onion
• Parsley (nach Bedarf)
• butter (nach Bedarf)
• 200 g Veal liver
• 2 Stk Rolls (day-old)
• Milk (nach Bedarf)
• 1 Stk Egg
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Marjoram (nach Bedarf)
• Garlic (nach Bedarf)
• Breadcrumbs (nach Bedarf)

Instructions

1. Arrange a three-part plate with the following three components: (1) Pipe firm mashed potatoes in a fan shape on one segment, sprinkle golden-fried onion rings over top, and place a crispy brown fried bratwurst across it. (2) Place a freshly cooked liver dumpling in the center of braised sauerkraut and pour light brown roasted smoked bacon bits over it. (3) Place a slice of cooked rolled ham on well-seasoned green pea purée and surround with caraway potatoes.
2. Liver Dumpling: Finely chop onion and parsley and sauté until translucent in a walnut-sized portion of butter.
3. Then pass 200 g calf's liver through a meat grinder.
4. Remove the crust from two bread rolls, cut into small cubes, and soak in milk.
5. Add egg, a little salt, pepper, marjoram, crushed garlic, and a small amount of breadcrumbs.
6. Mix all ingredients well and let the mixture rest briefly.
7. Form medium-sized dumplings from the loose mixture and simmer in salted boiling water for 4–7 minutes depending on size over low heat.
8. Remove and plate immediately.

Based on a cookbook by Hans Hofer (1964), adapted with AI.