4 med. potatoes, peeled and sliced
3 med. carrots, peeled and sliced
2 leeks, trimmed and sliced
1 med. onion, sliced
1/2 lb. bacon, cut into 1 inch pieces
8 pork sausages, about 1/2 lb. each
1 bay leaf
Salt and pepper
2 1/2 c. chicken stock

Layer bottom of 4 quart saute pan with the carrots. Continue layering with carrots, leeks, onions, bacon and sausages. Place bay leaf on top. Season with salt and pepper.

Add the stock, cover, and cook over moderate heat until stock comes to a boil, about 10 minutes. Reduce heat and simmer 20-40 minutes or until sausages are cooked through.