Keith Floyd's Recipes

Liver Dumplings

  March 15th, 2010
liver dumplings

Hello my little liver dumplings!


  • Minced raw pig
  • Chopped onion
  • Chopped bacon
  • Semolina flour
  • Finely fried chopped shallots
  • Nutmeg
  • Finely chopped parsley
  • Breadcrumbs soaked in milk

Fry the chopped onions and bacon until golden and cool down. Once cooled, minced it with pig liver until you get a smooth liquid paste.

Combine the rest of the ingredients and mold into tiny round shapes. Simmer in water for a few minutes, move to a plate and serve with the sauce on top.

Fry finely chopped shallots in butter until golden, deglaze with white Alsace wine and let it reduce until almost no liquid left. Add demi glaze, reduce and enrich it with a nub of unsalted butter. Before puring on the dumpling add tiny bit of white wine just to release the flavors.

2 Responses to “Liver Dumplings”

  1. Paul Says:

    This recipe is flawed. In the Floyd on France video, Floyd stresses the importance of dipping the dessertspoon into boiling water before scooping up spoonful of pig’s liver mixture, and then slipping the spoonful of mixture into the boiling water to poach. If this step is omitted, the mixture will stick to the spoon.

  2. Paul Says:

    Also, it’s not ‘minced raw pig’, it should be minced raw pig’s LIVER.

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