The “dream-team,” as the veterans of this culinary activity have been dubbed, welcomed a host of enthusiastic newcomers, instructing them in the art and science of sausage-making. In total, there were 21 chefs immersed in casings and barley and spices and cranberries and – yes – oodles of the red stuff. By mid-afternoon, 180 pounds of the MES’s distinctively delectable blood sausage had been produced.
It was all quickly sold. People wishing to sample the product can do so at the MES bazaar, which takes place on Saturday December 9th, at 1 pm at the Estonian Lutheran Church hall. This will be the MES’s first bazaar since 2019.
