I still have so much to organize in my research that it feels a bit overwhelming some days. I haven’t touched on German sausages, and I have quite a few Eastern European references to sort out. I still need to go back to the Arabic recipes, and probably some of the English stuff too.
As the weather begins to warm a bit, I am starting to think about freeing my smoker from the snow-covered shed (especially after discovering a tasty smoked garlic kielbasa last week). To that end, I acquired 10 packages of casings a few weeks ago, and today I bought what I think is cow’s stomach (omentum?) at the Chinese grocery. It looks rather nasty, but I can see how it could be used for little wrapped meatballs.
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