Ingredients
Instructions
- Bring the vegetables to a boil in chicken stock; reduce heat to simmer and cook for 15 to 20 minutes or until vegetables are fork tender.
- Remove the skin from sausage, cut in thick slices, and add to vegetables.
- Adjust salt and pepper to taste and simmer covered for a few minutes.
- Serve with coarse grain mustard, dark rye bread and boiled potatoes.