This recipe is a modern attempt to recreate a dish typical for most German tables in the 19th and early 20th centuries. Known in standard German as Wurstbrühe or “Sausage Soup,” the soup was prepared using the leftover broth from sausage cooking. On feast days, in particular, giant pots would be made of this soup and then served to the community. Even until the 1950s, sausage broth was available at most butcher shops. Today though, this dish remains alive primarily in Swabia and the Upper Rhine. This recipe is a hearty meat stew from the Palatinate, attempting to recreate the traditional flavors. This recipe from the Palatinate for Metzelsuppe or Sausage Soup is a hearty meat stew made with sausage broth. This version uses the characteristics of liver and blood sausage to form a rich and hearty soup.
