Cotter'S Kettle

1. 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. 2

   Remove the skin from sausage, cut in thick slices, and add to vegetables.

3. 3

   Adjust salt and pepper to taste and simmer covered for a few minutes.

4. 4

   Serve with coarse grain mustard, dark rye bread and boiled potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.