Oh come on now, you know what that means. You Girls out West there with those German Maiden names go back as far as I do know your Mom always had a good German meal she would serve to the family and/or Guests. One of ours was Liver Dumpling Soup with pretzel Bread.
When we went to Hasselbacks earlier this week I picked up a pound of Goose Liver Sausage and today I made up some Liver Dumplings and Froze them to be used later in some liver Dumpling Soup. To make the Dumplings you cut up the Liver sausage into small pieces use about two cups of Bread Crumbs(Seasoned) Garlic, Nutmeg, Onion Minced, Sage, Marjoram, Course Black pepper, 3 Eggs. Mix all the ingredients and form into balls about 1-1/2 in size. Wrap in Saran wrap and freeze till ready to use.
The Broth is easy, 2 Lg cans of Beef broth,(low sodium) Finely chopped celery leaves, 1 Large Onion, chopped, 1/4 Teaspoon Red pepper and Chopped parsley. Bring to boil, drop in Liver Dumplings, cook till Dumplings are heated thru. Serve with dark Rye Bread or pretzel Rolls.