4    Ham hocks

    1/2 lb Sweet Italian sausage

    1/2 lb German sausage

           Water
      4    Medium potatoes - quartered

      4    Medium carrots - large chunk

      1    Small cabbage - quartered

      1    Large onion, sliced

    1/4 c  Parsley flakes

      2    Bay leaves

      1 ts Salt

    1/4 ts Thyme leaves

           Pepper to taste
  Put ham hocks and sausages in large pot, almost cover with water. Simmer
  for one hour.  Remove hocks, cut off meat, discard bones. Add remaining
  ingredients, cover and simmer until vegetables are tender. Cut meat into
  bite size pieces.  Remove bay leaves. Serve in soup bowls. From the recipe
  looseleaf of Sheila Exner - September 1991