Potato dumplings filled with smoked pork and Mettwurst

Ingredients for 4 servings:

• 1 bunch soup greens or frozen
• 4 Kasseler cutlets
• 2 Mettwurst, very fresh
• 2 liters of meat broth
• 2 bay leaves
• 8 allspice berries
• 2 onions
• 2 packs of dumpling dough
• Parsley

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Clean the soup vegetables and slice the white part of the leek. Finely dice a piece of celery and a piece of carrot. Wash and chop the parsley. Roughly chop the rest of the vegetables. Finely dice the smoked pork chops, reserving the bones. Scrape the filling from the sausage skins with a small knife, reserving the skins. Bring the meat broth, bay leaves, allspice berries, and onions to a boil with the roughly chopped soup vegetables, bones, and sausage skins, then simmer over low heat. Remove everything from the broth with a slotted spoon and discard, or pour the broth through a sieve. Add the finely diced soup vegetables to the broth and cook gently (for the vitamins). Knead the smoked pork cubes and sausage filling together and form into 12 equal-sized meatballs. Divide the dumpling dough into 12 equal portions. Work a meatball into each portion, forming a uniform dumpling. Make sure the surface of the dumpling is evenly smooth and free of cracks, otherwise it could tear during cooking, and the delicious meat flavor will be lost in the cooking broth. Add the dumplings to plenty of lightly simmering salted water and cook over low heat (do not let the water boil). The dumplings are cooked when they float to the surface. Serve with the broth and chopped parsley.