Bring the salted water to the boil, bring the stock to a boil.
Mix the liver with the spices and egg, add breadcrumbs as required, allow the dough to swell. Shape small, round dumplings with wet hands and place in boiling salted water and leave to stand for about 8-10 minutes.
Whisk eggs with spices, stir in breadcrumbs, let swell a little. Shape dumplings with two teaspoons, place in boiling salted water and let stand for about 7 minutes.
Roast the sausages in portions into the boiling broth and leave to stand for about 5 minutes.
To serve, place the hot meat stock in preheated soup plates, insert the appropriate amount of each dumpling.
I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.