Burt drills small holes in the lids of his Calphalon pots so he can insert thermometers while coooking. "About 190 degrees is what you want, he says. Keep the hole small—barely wider than the diameter of the cooking thermometer—to minimize the amount of steam that escapes during simmering.
In a frying pan, sauté the beef until it's no longer pink. Strain, saving the juices. Next, sauté the sausage until golden brown. Place the cooked sausage ina piece of cheesecloth, tie off the top, and put the bag in the pot with the boiling ingredients. Watch the pot and add extra broth as needed.