- 2 – 3 bratwurst sausages, sliced in ½ inch slices
- 4 tbsp vegetable oil
- 1 cup chopped pumpkin
- 2 carrots chopped
- 2 – 3 potatoes, peeled and diced
- 1 large onion chopped
- 6 cups water
- 4 chicken bouillon cubes
- 2 tbsp chopped celery leaves
- 2 tbsp chopped shadon beni
- 2 – 3 large thyme leaves, chopped
- 3 cloves garlic, diced
- ¼ cup ketchup
- Salt and black pepper to taste
- Dough for dumplings
Heat oil in a large pot.
Add the smoked bones or pigtail and cook for a few minutes.
Remove pigtail and add the sausages. Cook a few minutes until browned on either side. Remove the sausages and set aside.
Add to the same pot, onion, peas, pumpkin and the pigtail. Stir for a minute and then add the water and bouillon cubes. Let cook for 30 minutes or until the peas are tender.
Add the carrots, potatoes, eddoes and garlic. Continue to cook over a medium heat until the provisions are tender.
Add the shaped dumplings, celery and thyme, ketchup, salt and black pepper. Add the sausages.
Let cook for a further 10 minutes. Taste and adjust seasonings. Serve hot.