Sausage soup from pork knuckle broth

Ingredients for 4 servings:

• 1 liter meat broth (knuckle broth), from the finished knuckle
• ¼ kg sausage (red sausage), fresh
• ¼ kg liver sausage, fresh
• Cinnamon powder
• Clove powder
• 100 g minced meat
• 250 g tagliatelle pasta
• marjoram
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Using leftover pork knuckle broth

Remove the skin from the black pudding and liver sausage. Cut the sausage into small pieces and add them to the broth left over from the pork knuckle meal. Form the minced meat into small balls and add them to the broth. Bring to a boil until the black pudding is cooked through. Season the sausage soup with cloves, cinnamon, marjoram, and salt if desired. If you’d like to serve it with pasta, you can cook it separately according to the instructions, rinse it, and add it to the broth. If you have any leftover pork knuckle meat, you can use it, chopped up, and add it to the soup.