It's an all home grown, home-made version of Matthew Evans' version of choucroute garnie, from Winter on the Farm.
Even though it's not winter any more, and we're currently preserving artichokes, we hadn't yet cooked this recipe for want of some good pork sausages. Now we have them. Because we made them.
We ate our meal in the fire bath, watching kangaroos and ducks. The adults drank beer and wine, the kids drank water out of the hose. We felt lucky. "Lucky as", as the kids would say...