Instructions: Remove and discard casings from sausages Brown meat in a large, 12-inch, nonstick skillet or large shallow pan with a lid. Break up large clumps of meat with a spoon. Remove sausage from skillet and drain, but leave any accumulated fat in pan.

Cook yellow and green onions over medium heat until soft and lightly brown. Add garlic; cook for 1 to 2 minutes longer. Return sausage to pan, then add carrots, red potatoes, cabbage, thyme, salt, pepper and dill. Pour chicken broth and water over all; bring to a boil. Stir well to mix ingredients, then cover tightly. Reduce heat to a simmer and cook, covered, for 20 minutes.

Remove lid; increase heat to high and cook 5 minutes longer. Serve with mustard in wide bowls.

Yields 6 servings.

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