1 lb. brussels sprouts
1 T. olive oil
1/2 pound thinly sliced sausage (I used sundried turkey tomato, but you can substitute another type, such as andouille.)
3 medium red potatoes
1/2 tsp. whole caraway seeds
1 bay leaf
4 cups low-fat chicken stock
salt and pepper to taste.

Clean the brussels sprouts by cutting off the bottom end and discarding any loose leaves. Cut each sprout in half and set aside. Heat the oil in a heavy large pot, and cook the sausage until slightly browned, about 6-8 minutes. Add the bay leaf and caraway seeds about one minute before the sausage are done, and stir for about 1 minutes, until they smell fragrant. Peel the potatoes, if you want, and cut them into 1 inch chunks and add them to the pot with the sausage. Add the stock and bring to a boil, then lower the heat to a low simmer and cook until the potatoes and sprouts are done. Do not overcook! Mine were done in 10 minutes. Remove from heat and season with salt and pepper. Serve with toasted rustic country style bread.