Broth with Diced Saucisson Sec Supérieur Sausage

A broth made with diced Bastides Saucisson Sec Supérieur. Ingredients are: onion, carrots, potato, the Bastides French spiced and cured sausage, diced pan-fried pork loin steak, ham stock, and two pinches of oregano. 

Onion, carrots and potatoes chopped while the water in the cooking pot was coming to the boil. Once the vegetables were added, plus the ham stock, the spiced sausage and the pork steak were diced into thin pieces. The pot was covered with a glass lid and allowed to simmer at a low heat for about forty minutes. The contents of the pot were mashed for about a minute, and allowed to simmer again for another twenty to forty minutes. 

The two pinches of oregano were added in the final ten minutes of cooking. This particular sausage, though French, closely resembles some traditional Spanish spiced sausage (it's a product of South-West France, at Aveyron, and is a traditional recipe). So Spanish spiced sausage could be substituted, including Chorizo, or German or Polish sausage. I used what I had in the fridge. 

Soup with Diced Saucisson Sec Supérieur Sausage