Traditional sausage soup with Angela sausage

Start by heating the broth.  

Cut the sausages into pieces. Chop the onion. Fry these for a while in a pan with rapeseed oil.  

Meanwhile, dice the potatoes and slice the carrots, add to the pan and fry for a minute.

Add the allspice and bay leaves.  

Pour the stock into the pan so that the ingredients are just covered.  

Simmer over a low heat until the potatoes are cooked. Season with salt.  

Finish with chopped parsley and serve with bread.