I'd like regular ancestral cooking emails!
Sausage soup made with half home-made duck stock and half sauerkraut juice. It’s the first time I’ve tried cooking with fermentation juice and it works!
The heavenly sausages are from @lavalledelsasso and I also added some nigella seeds (I am having a prolonged love affair with these little’uns!).
Cooking with sauerkraut and soured liquids has a long heritage in parts of Europe. I can see (or should I say, taste) why. We argued over who was having the leftovers, I caved in and let my son have them :-)