Mini bread dumplings with organic liver sausage filling, 
bacon and lamb’s lettuce

Mini bread dumplings with organic liver sausage filling


300 g rolls or baguette from the previous day
250 ml milk
freshly grated nutmeg

a little zest from an untreated lemon

1 bunch of garden herbs according to preference

2 shallots 
1 clove of fresh garlic

3 eggs

salt, pepper
150 g organic liver sausage

1 tbsp raisins (as desired)

4 handfuls of lamb’s lettuce

200 g mushrooms in season
100 g bacon cubes


3 tbsp balsamic vinegar
6 tbsp olive oil
1 tbsp grainy Dijon mustard


Cut the bread into cubes. Boil the milk with nutmeg and lemon zest and pour over the bread. Wash the herbs, shake dry, pluck and chop the leaves. Peel shallots and garlic, finely chop one shallot and garlic. Cut the other shallot into rings for the salad and set aside. Add herbs, onion and garlic, and the eggs to the bread. Season with salt and pepper and knead well. Leave to infuse for 15 minutes.

Mix liver sausage with raisins as desired. Moisten your hands, put a piece of bread mixture in one hand, add some liver sausage in the center, and form dumplings. Press together well so that they hold their shape while cooking. Bring salted water to a boil in a large saucepan. Reduce temperature, add dumplings and cook in simmering water for 15 minutes.

In the meantime, wash the lamb’s lettuce and shake it dry. Clean, halve or quarter mushrooms as desired. Fry bacon in a pan with a little olive oil, add mushrooms, and fry for a few minutes. Season with salt and pepper.

For the dressing, mix all the ingredients and season with salt and pepper. Marinate the salad just before serving and mix with the shallot rings, mushrooms, and bacon. Fry the dumplings as desired in butter and serve with the salad.

Tip: Place raisins overnight in port wine. Instead of raisins, dates, apricots, or figs also taste good in the liver sausage stuffing..

Palatine liver dumpling with sauerkraut and grapes



200 g sauerkraut
1 shallot
1 tbsp olive oil
50 ml apple juice (or if desired wine or water)
90 g grapes
2 Palatine liver dumplings
750 ml vegetable stock
Salt (Fleur de Sel)


1. Peel and finely dice the shallot. Heat the olive oil in a saucepan and sweat the shallot. Add the sauerkraut and apple juice. Simmer at medium heat for 20 minutes and season with salt and pepper.

2. Meanwhile, simmer the liver dumplings in vegetable stock for around 10 minutes (see packaging instructions).

3. Wash and halve the grapes and add to the sauerkraut and dumplings when serving.

Potato pancake with apple and organic Palatine liver sausage filling



4 medium-sized onions
300 g cooking apple
5 tbsp oil for frying
2 tsp dried marjoram
300 g potato dumpling dough from the chill cabinet
250 g organic Palatine liver sausage
Potato flour
Salt and pepper to season
½ bunch of parsley


Peel and halve the onions and cut them into fine slices. Wash, dry, and core the apples and grate them coarsely. Heat 1 tbsp oil in a nonstick pan. Fry half of the onions and all the apple until translucent. Add the marjoram to the apple-onion mixture, season with salt and pepper, and leave to cool. Knead the dough, place it on a clean cloth that has been sprinkled with potato flour. Sprinkle potato flour on top and roll it out to a 24 cm × 28 cm rectangle.

Carefully spread the liver sausage on top (this works well with slightly wet hands). Spread the cooled apple mixture on top and using the cloth, roll the dough into a tube from the shortest side. Heat 3 tbsp oil in an oven-proof pan and fry the pancake until golden-brown on all sides. Then, bake in a preheated oven (convection: 150 °C) for 25 minutes.

Fry the remaining onion rings in 1 tbsp oil until golden-brown. After baking, cut the pancake into slices (2–3 cm), add to the onion rings, and quickly fry both sides. Serve immediately.

Enjoy with a fresh salad.

Palatine light liver sausage praline on coleslaw


500 g cabbage (or white cabbage)
1 tsp salt
2 tbsp oil
4 tbsp white wine vinegar
1 tbsp caraway seeds
1 tsp sugar
250 g Palatine light liver sausage
½ bunch parsley


Clean and halve the cabbage and slice into very thin strips (or slice using a grater). Sprinkle the cabbage slices with 1 tsp salt in a bowl and knead well for 4 minutes by hand.

Make a dressing from the oil, vinegar, a pinch of salt, pepper, caraway seeds and sugar. Mix the cabbage with the dressing, cover, and leave for 30 minutes.

Rinse the parsley, shake dry, and chop finely. Cut the Palatine light liver sausage into walnut-sized pieces and roll into balls by hand. Roll the liver sausage balls in the parsley and serve on top of the coleslaw.

Enjoy with crispy wholegrain toast.

Quiche with apple, sauerkraut, and Palatine liver sausage

Rezept-Quiche mit Apfel, Sauerkraut und Pfälzer Leberwurst

For a rectangular dish of 35 x 11 cm or a round dish of 24 cm diameter


150–180 g flour
100 g butter
150 g low-fat curd cheese
1 pinch salt


1 onion
2 cloves of fresh garlic
1 red chilli pepper
1 small piece of fresh ginger
300 g sauerkraut
150 ml white wine
1 pinch sugar
150 g Crème fraîche
1 egg
Freshly grated nutmeg
1 large apple
150 g Palatine liver sausage
Butter and olive oil


Knead the flour, butter, low-fat curd cheese, and salt into a smooth dough. Roll the dough into a ball, wrap in cling film, and leave to rest for at least 30 minutes in the refrigerator.

Grease the dish with butter. Roll the pastry out until slightly larger than the dish, lay in the dish, press into the edges, and cut off surplus. Prick the base multiple times with a fork. Place the dish in the refrigerator for an hour.

For the filling, peel and finely dice the onion and garlic. Wash, deseed, and finely chop the chilli pepper. Peel and chop the ginger.

Heat two tablespoons of oil in a casserole dish. Fry the onion, garlic, and sauerkraut for a few minutes. Add the chilli and ginger and season with salt and sugar. Add the white wine and cook until liquid has boiled away. Transfer to a sieve and press out remaining liquid.

For the topping, beat the crème fraîche and egg together. Season with salt and nutmeg. Preheat the oven to 200 °C. Prebake the base for 15 minutes.

Reduce the oven temperature to 180 °C. Distribute the liver sausage and sauerkraut over the base. Wash and core the apple and cut into thin slices. Lay the slices over the sauerkraut and pour the topping over. Bake the quiche for 25–30 minutes. Tastes good either warm or cold.

Tip: Finely chop coriander and spring onions and sprinkle over the quiche before serving. To save time, use ready-made quiche pastry from the chill cabinet.

Cornelius GmbH | 2. Industriestraße 9 | 68766 Hockenheim | Germany
Phone: +49 (0) 6205 2999 0 | Fax: +49 (0) 6205 2999 10

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