Bring 5 l vegetable stock with smoked Wammerl and bay leaves to the boil and cover and simmer over medium heat for about 2 hours. The bacon should be nice and soft. In the meantime, clean or peel the soup greens and cut into small pieces. Peel the onion and chop finely. Add the finely chopped vegetables to the bacon after about 1 hour.

Cut the pretzel into finger-thick slices. Peel off the skin of the white sausages and cut the sausages into slightly thicker slices. Heat some clarified butter in a non-stick pan. First fry the sausage slices while turning them and remove them. Put some clarified butter in the pan again and fry the pretzel pieces until crispy. Take out and set aside.

Wash the parsley, shake dry and roughly cut. Remove the bacon and cut into pieces. Season the soup with salt, pepper and white sausage mustard.

Distribute the fried sausage slices and the bacon on the plates and add 2 ladles from the soup each. Serve garnished with the roasted pretzel slices and a little parsley.