1. 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. 2. Remove the skin from sausage, cut in thick slices, and add to vegetables. 3. Adjust salt and pepper to taste and simmer covered for a few minutes. 4. Serve with coarse grain mustard, dark rye bread and boiled potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
