Cook a 3 pound chicken and 2 pounds rolled sausage together in water that well covers the mixture. Cook until chicken will slip off bone easily. Debone and set aside. Remove sausage from broth.

Dumplings: Make pastry of your choice and roll out on wax paper. Cut into thin slices. Have broth boiling. Add salt and pepper. Then drop the pastry into broth. Cook until well done. Put the sausage and deboned chicken back into dumplings.