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Leberknödel are usually composed of beef liver, though in the German Palatinate region pork is used instead. The meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio.
Due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant are somewhat less perishable due to the crust formed by frying.