Palatinate Recipes

  • Palatine croissant with liverwurst and black pudding

A tasty dish often needs much less effort as they might think.  You can also make these Palatine croissants with liverwurst and black pudding fast and easy. You just need:

Now put the puff pastry into 12 three-cornered pieces which will look like cake pieces. On the broad site of each of these three-corned pieces you put uniformly the liverwurst and black pudding. Afterwards you roll the bride sites of the puff pastry to the thinner sites and make a bow to get the form of a croissant. Then whisk the yolk with milk and brush with it the croissants. That will make the croissants kind of gold- colored and shiny.

Now put the croissants onto the baking paper and bake the croissants in a preheated oven for 20 minutes at 220°C.

  • Liverwurst Strudel Palatine Style

For 4 portions of Liverwurst Strudel Palatine Style you will need:

  • 4 slices of strudel dough (at pleasure self – made or bought)
  • 1 egg
  • 200g savoy cabbage leaves, blanched (cooked approx. 5 – 8 minutes in hot water)
  • 100g onion slivers, steamed in butter
  • 320g Palatine liverwurst (Pfälzer Leberwurst)
  • 320g black pudding (Blutwurst)
  • 1  branch marjoram

After the savoy cabbage leaves and the onions are prepared for the further processing you need to brush the strudel dough slices with the whisked egg. Now you have to layer the savoy cabbage leaves, marjoram, onions, Palatine liverwurst and the black pudding on the dough slices. Then just wrap well the strudel dough slices so that nothing would fall out and put it all into the oven for approx. 15 minutes at 150°C.

  • Potato Dumplings filled with Palatine Liverwurst

You do not need much effort for doing potato dumplings filled with Palatine Liverwurst. You will just need:

  • 1p. potato dumpling pastry
  • 3p. Palatine Liverwurst
  • 1 pinch of salt
  • 1 pinch of pepper
  • herbs and spices to taste (e.g. leek, nutmeg, marjoram, etc.)

For cooking you need to get the potato dumpling pastry out of the wrapping and to mix it with the spices and herbs. The same is to do with the liverwurst.

Now shape round little balls of the potato dumpling pastry and make a dent in each of the potato balls which you can fill with the liverwurst. You can wet your hands so that the dumplings would not stick on them. Now the one half of the dumpling filled with liverwurst can be closed with another half of potato dumpling pastry and formed to a perfect round ball.

After you have made such balls of all the pastry you have, you can put all the dumplings into a pot which should be filled with boiling water. The water should bubble even after all of the dumplings are in the pot. If the water does not boil make sure that it bubbles. After it bubbles again, put your stove onto the lowest heat and leave the dumplings to simmer. The dumplings are ready-to-eat when they are swimming on the surface of the water.

  • Palatine Liver Dumpling Soup

A Palatine Liver Dumpling Soup can be cooked very simple and fast. All you need is:

  • 500g ground beef
  • 300g Palatine Liverwurst
  • 2 big onions
  • 250g parsley
  • 2 egg yolks
  • bread crumbs
  • Pepper
  • 2 liters beef stock

First chop the onions and the parsley finely. Now mix the onions and 100g of parsley with the ground meat, the Palatine liverwurst, the egg yolks and the bread crumbs into a homogeneous mass.  Then spice it with pepper to taste and form the mixture to small dumplings.

While shaping the dumplings put the beef stock on the stove and let it warm through. After the clear soup is warm put the dumplings into the stock and leave them in the bubbling soup for approx. 20 minutes. After the 20 minutes the dumplings are ready-to-eat and can be served with the remaining parsley which is now to add to the soup.

The beef stock can be prepared self-made or you can use an instant soup base. The same applies for the liver dumplings. You can buy them ready-to-eat and just warm them through in the soup.

  • Stir-fry with Liver Dumplings

It is fall time and the days get longer, colder, wetter and more uncomfortable. In this season of year the number of colds increases heavily. Therefor you should pay attention to your immune system. Many vitamins, especially vitamin C, can be helpful in such a time. But how do you get many vitamins effectively into your body? It is possible by food intake of course.  A stir-fry with liver dumplings can work miracles.

That you will need:

  • 500g of zucchini
  • 3pc. of Paprika
  • 2stalks of leek
  • 2 average onions
  • 1 tube of tomato paste
  • 2tsp. of vegetable stock
  • 2tbsp. of oil
  • Salt and pepper

The preparation is childishly simple. The vegetables are washed and sliced whatever you choose to or what you are used to. The oil is heated in a big pan where all of the vegetables would fit in. The onions should be browned first, paprika should follow next, after should be added leek and finely zucchini. The whole vegetables are to salt and pepper to taste. Now just add the tomato paste, fill the pan half-full with water, work in the vegetable stock and let it all simmer covered for 20 minutes.

The ready prepared vegetables can be served with cold or warm liver dumplings which you can do by yourself or just by ready-to-eat.

  • Casserole with Potatoes, Kraut and Black Pudding

For the Casserole with Black Pudding, Potatoes and Kraut you will need:

  • 750g Kraut
  • 500g Black Pudding
  • 700g Potatoes
  • 40g Fat/ Oil
  • 1 Onion
  • Flakes of Butter
  • Bread Crumbs
  • Salt and Pepper

Peel and cook the potatoes beforehand. After they are a little bit chilled cut them into medium-sized slices.

Brown the black pudding and the onions with the fat or oil in a pan.

Now arrange all in a casserole dish.  Potatoes will be made up the lowest layer. You can cover the potato layer with kraut, onions and black pudding as you wish. Spice it all with salt and pepper to taste. The topmost layer will again be made up of potatoes.  Finally just garnish the uppermost layer with bread crumbs and flakes of butter and bake the casserole approx. 30 minutes at a heat of 180° C.

Dinner is served. Enjoy the meal!


  • Black Pudding with Fried Potatoes and Kraut

A tasty dish can be prepared with small effort. You can cook a delicious dish of potatoes and black pudding. For that you will just need:

  • 500g Black Pudding
  • 500g Potatoes
  • 100g Onions
  • Oil
  • Salt and Pepper, poss. Marjoram

Peel the potatoes, cook them in a pot and slice them small.

Peel and chop also the onions and sweat them lightly with oil in a pan. Add the potato slices to the onions. Now spice it all with salt, pepper and marjoram to taste and brown it until the potatoes are crusty.

Now fry also the black pudding in a bit of oil until it is crispy. Therefor you can use again the oil which was used for the potatoes and onions or use a new, clean pan. Earlier you should get the potatoes and onions out from the pan and keep them warm.

After the black pudding is ready you can mix all ingredients and serve the dish with (or without, as you wish) kraut.




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