1 flameproof casserole dish
1 chopping board
Peel the carrots. Open up the leeks in half lengthways, cut them in half and wash. Cut the zucchini into large sticks. Peel the onions and stud each one with a clove.
Place the spare ribs and speck in a flameproof casserole dish with the carrots, onions and leeks. Add the stock. Cook for 1 hour 30 minutes on a low heat, covered.
Add the sabodet, cervelas sausage and zucchini and cook for another 30 minutes.
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