• Bring the salted water to the boil, bring the stock to a boil.

Liver dumpling:

• 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.

Bread dumplings:

• 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.

Bread dumplings:

• Roast the sausages in portions into the boiling broth and leave to stand for about 5 minutes.

Serve:

• To serve, place the hot meat stock in preheated soup plates, insert the appropriate amount of each dumpling.