The end of 9lbs of leberwurst

I still had one pound of leberwurst in my icebox, and it had, by my educated guess, a day or so of life left in it. I like it, but felt that I had leberwurst coming out of my ears, and the thought of eating a pound in a day wasn't exactly my idea of fun.

Somewhere Melanie found that one can make classic German Leberknuedel with Leberwurst instead of fresh liver. I modified a recipe by deleting the onions (Leberwurst already has onions), adding garlic (felt that the mature beef liver could take it), and serving it in a pork consume (again, figuring that the beef liver would be amply strong to stand up to the powerful porkiness). It turned out great. I also did not have any bread, so I used breadcrumbs, which was less than ideal, but not so problematic as to throw the dish.

Per half pound of Leberwurst:
Take about half the mass of the Leberwurst in bread soak it in milk and knead it. Add an egg, a generous amount of whatever finely chopped fresh herbs you want (I used parsley, Greek oregano, and winter savory), two cloves of garlic, salt and pepper. Knead with the Leberwurst into a paste and form dumplings. Boil the dumplings in salted water for fifteen minutes. Serve in beef broth or with braised sauerkraut.

Serve with either a lager or a dry Riesling (for those of you laughing at the repeated wine and beer pairings, just wait, we will be back to red wines soon).