Keto Dutch Hutspot with Smoked Sausage

Instructions

1. 1Cut the about 450 g of smoked sausage into 1.27 cm thick slices.
2. 2Peel the 2 medium rutabaga and 2 large carrots, then cut them into 2.54 cm cubes. Peel the 1 large onion and cut it into 2.54 cm pieces.
3. 3Melt the 2 tbsp of butter in a large heavy-bottomed pot over medium heat (162.8°C / 163°C). Add the cubed rutabaga, carrots, and onion pieces.
4. 4Cook the vegetables, stirring occasionally, for 5 to 7 minutes until they begin to soften slightly. Add the 1/2 cup of beef broth, 1 tsp of salt, and 0.5 tsp of pepper.
5. 5Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the vegetables are easily pierced with a fork and very tender.
6. 6Stir the sliced about 450 g of smoked sausage into the pot with the vegetables. Continue to cook for another 5 minutes, or until the sausage is heated through.
7. 7Serve the Keto Dutch Hutspot hot.

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