Rub the bacon with household paper with care. Heat 10 g of lard in a large saucepan and fry the bacon in it until brown all over. Add the peeled, finely chopped onions and fry until golden. Add the beef broth and simmer for 40 minutes with the lid on. In the meantime, remove the sausages from their skins, cut them into slices, add them to the clear soup and continue cooking until the sausage has completely disintegrated. Now season with salt, pepper and freshly grated muscatel. While the soup is still boiling, cut the bread into very small cubes and toast them in the remaining lard until crispy brown. Remove the bacon from the soup, cut into slices and arrange on a heated plate. Fill the soup into a tureen, mix with the herbs, sprinkle with bread cubes and bring to the table on the spot. Serve with either freshly cooked new peeled potatoes or hearty farmhouse bread.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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