Cut the peeled rutabaga(s) into approx.
2 x 2 cm cubes and the carrots into approx. 1 x 1 cm cubes. Clean the Brussels sprouts and cut the stalk crosswise. Heat the clarified butter in a large saucepan, fry the bacon in it and the diced onion until golden brown. Now add all the vegetables little by little with the chestnuts and 2/3 of the parsley and sauté for about 15 minutes, stirring frequently. Pour the hot broth, season with marjoram, pepper and salt, bring to a boil and let everything simmer for 10 minutes. Then remove about 2/3 of the contents with a slotted spoon and set aside. Now boil the rest for about 10 min.
until everything is cooked, then puree. If necessary, add a little more broth. Then add the removed vegetables with the slices of mettwurst. Let everything simmer for another 5 – 10 min.
until the remaining vegetables are also cooked. However, they should still have some bite. Season to taste with salt and pepper. Sprinkle with the remaining parsley before serving.