I'd like regular ancestral cooking emails!
Sausage n Mash, right? Nope. Sausage n Sowans!
Whoever worked out that tasty, fatty bangers are great laid on smooth creamy cushions was spot on.
But we rarely have white potato. Here, instead of mash, I’ve served our local @valledelsasso sausages on a bed of the Scottish traditional oat ferment, Sowans. The fat of the sausage helps compliment the slightly acidic ferment flavour of the oats.
I surrounded the whole thing with roast onion and cardi (cardoons). The cardoons were too bitter for my son (he usually eats everthing!) but I managed some :-)
Check out my story today to see Sowans (and a ton of other ferments) in progress.