* 2 Litres Ham or Vegetable stock
* 2 Bay leaves
* 10 Black peppercorns
* 700 g of Potatoes, peeled and Diced
* 3 Carrots, peeled and Diced
* ½ head of Celery, chopped
* 1 Parsnip, peeled and Diced
* ½ Swede, peeled and Diced
* 1 Onion, peeled and sliced
* 500g fresh Pork Sausage, cut into largish chunks
* Small bunch of Parsley

===Method===
* In a large Saucepan, add the Stock, Bay leaves and Peppercorns and bring to the Boil.
* Add the Swede and Carrots, and after about five minutes the Onions,
* Potatoes, Celery and Parsnip.
* When the Vegetables are cooked, add the Sausages and Parsley and reduce to a Simmer.
* When the Sausages rise to the surface, they are cooked.
* Remove the Parsley sprigs before serving.

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