Wash the carrot and leek and cut into pieces or half slices
Heat the oil in a pot. Sauté the carrot and leek in it. Stir in 1/4 l water and stock and bring to the boil. Add rice and cook covered for about 20 minutes
Cut the sausages into slices and heat them in the soup. Season to taste with salt, pepper and nutmeg. Wash and chop the parsley and sprinkle over it