I made this with a few adjustments suggested in the comments. I added fennel, because I love fennel, and I used basil instead of parsley because the store had no parsley.

It was a lovely, comforting, warm meal! I'd never had grapes in a savory application before, but they paired nicely with the sausage and cheese! They added just a tiny bit of sweetness, and they ended up nice and soft!

I've made this a few times. Had to buy food grade Sodium Hydroxide and wear some gloves while working with that, but it was worth it. Need to find a more chunkier salt as putting kosher salt on instead is a bit much salt wise.

I tried this like... a year ago? It's super good, and made an incredible stock I saved for one of the best soups I've ever had. The meat was so rich, so tender. If you can get your hands on some boat I highly recommend it, 5 stars.

Looks pretty gross. 🤮