This recipe perfectly suits our household's desire to use meat as a flavoring rather than the focal point of a meal, although I swear even hot-blooded carnivores would think there's a lot more meat in this than there is. When was the last time you fed 8-10 people a sausage-ish meal with only two links? Jacques is a genius – gotta hand it to him. Plus, it couldn't be easier: throw everything in the pot, and simmer. – Allie Gnade, former Co-op editor