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| 1 x ca. 450 g | Sweet Italian sausage |
| 1 | turnip diced |
| 1/4 x ca. 450 g | Ham fat, put through fine |
| | Blade of the food chopper |
| | With one small onion |
| 2 ca. 1 Liter | White of Classic Bouillon |
| 1 Tasse | rice |
| 1 Esslöffel | parsley chopped |
| 3 Esslöffel | butter softened |
| 1 1/2 Tasse | Freshly grated Parmesan chee |
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Cook the sausage for 10 minutes in boiling water, drain, cut into 1-inch slices, and reserve. Cook the turnip in boiling waster for 15 to 20 minutes, or until just tender, and drain. Put the ham fat in a large earthenware (or enamel) pot over medium heat and cook until golden. Add sausage, turnip, ant the bouillion. Bring it to a boil and drop in the rice. After it has cooked for 20 minutes or until just al dente, add the chopped parsley, butter, and1/2 cup of the grated cheese. Correct the seasoning and serve with the remaining cheese on the side. Serves six.
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