Prep time: 20 min (without 24 hours required to leave for stand oats)
Cook time: 1.5 hours
Difficult: Easy
Yield: 6 servings

Ingredients

2 cups rolled oats
2 cups watm water
Crust of rye bread
700 g Polish sausage
1.5 litre water
1 Tablespoon. prepared horseradish
1 teaspoon brown sugar
Salt and pepper to taste
3 eggs

Method

Mix the oats and warm water, add bread crust. Let this stand until mixture sours, at least 24 hours. Strain, reserve the liquid.

Cook sausage in water for about 1 hour. Remove the sausage, skim of the fat. Combine skimmed broth and oatmeal liquid.

Add horseradish, brown sugar, salt and pepper. Slice the sausage, add to the broth then bring it to a boil.

Serve with sliced baked eggs.