The best of overijssel: kruudmoes from johan drenth

Put 1.5 l water in a pan and add the smoked sausage and fresh sausage.

Allow the sausages to cook over low heat in 15 minutes. Then remove the sausages from the moisture and let them cool down.

Add the vluggort to the cooking water of the sausages and let the barley cook over a low heat in 15 minutes. Stir well on the few minutes. Meanwhile cut the sausages into slices of ½ cm thick.

Add the chopped herbs, raisins, bacon and slices of sausage to the barley and let it cook for about 3 minutes on a low heat. Remove the pan from the heat and let it cool down until it is still lukewarm.

Then add the buttermilk and season with a little salt. The buttermilk can only be added when all ingredients have cooled down well. Otherwise the buttermilk will start to separate.

Put the cider sauce in a plastic container and let it cool down in the refrigerator.

Remove the slices of meat from the cider sauce and serve the curd on a slice of sourdough bread. Place 6 slices of sausage on top of each other and place the fried bacon on top. Drizzle the plate with drops of herb oil made from the finely chopped herbs and olive oil.