[Sca-cooks] Sausages, we have a weinner (winner)

[Susan Fox]

> 
> niccolo difranceso
> (mustard and kraut on mine, please)
>
Madame M, should we start salting down some cabbage now for Kraut?  In two
weeks it should be definitely fermented but still have some "snap" -
perfect, in my opinion.  I have an unexpected free day today and could get
that started.

And no rosemary, the retired king is a likely guest, I suspect.

Selene