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.