One of my biggest concerns when deciding to spend the summer in Cairo was access to sausage. I enjoy a beef sausage prepared in the German tradition as much as the next Wisconsinite. But I had sampled Arab attempts of the beef sausage in past and it always seemed as if they were just mimicking the process (processing of meat that is).
So, I decided to turn to the Turks. Considering their long-time relations with the Germans, I was sure that the Turks could get it right. But somehow it was still off. Though I knew I was getting closer - there had to be good sausage somewhere in Anatolia.
Alas I returned to my roots and discovered Armenian sausage. A lovely beef sausage served preferably cold, with lots of earthy flavor and the right amount of fat. Unfortunately, it is not as good cooked as it is cold.
This I now know to be true - I traveled half way around the world to a dessert land and spent three months away from my husband only for my journey of self-discovery lead me down the cold meats aisle.
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