Recipe

• One onion
• Two tablespoons of butter
• One parsnip
• Six raw sausages
• One package of crushed tomatoes
• Two servings of spaghetti
• One litre of water
• Two tablespoons of salt
• Some black and white pepper
• One Bay leaf
• Some small pieces of bread as sides goes well with this.

Peal and mince the onion and parsnip and put them to fry it in the pot with two tablespoons of butter.

Cut the raw sausages in pieces and squeeze the meat from the skin into the pot. Mix everything well and let fry.

Add the crushes tomatoes to the pot and then boil for a few minutes. Stir a few times to ensure the food do not burn if the flame is very hot and if needed adjust the height of the pot to the flames or take of from the fire for a minute.

Crush the two servings of spaghetti into smaller pieces and put in the pot. Then pour water until it covers everything. Stir the food a few times and add more water if it is no longer covering the food until roughly half the time for the spaghetti.

Add the two tablespoons of salt and the pepper and bay leaf mix into the pot. Stir well. Check the taste and add more salt if required.

Boil until the spaghetti is done.

Serve straight from the pot and with a piece of bread on the side to help soak up the tomato soup.