| 6 - 8 |
sausages, mixed e.g. bratwurst, cabanoss and thick sausage, in pieces |
| 0,6 litre |
chicken stock (or vegetable) |
| |
hot & sweet Swedish mustard |
Cooking:
1. Put all vegetables in large saucepan. Add salt, pepper and thyme to every layer. Add beer and stock until covered. Bring to a boil and then simmer until veggies are soft.
2. Sprinkle parsley on top and serve with Swedish mustard. |
