Portland, Oregon chef Greg Higgins is considered one of the stars of the Northwest Pacific's creative culinary scene. An avid sausage maker, Higgins is currently in Mongolia as part of a Mercy Corps program, where he is bringing his west coast sausage making and charcuterie skills to the steppes. The result? Camel sausage, it appears. From his report, in the Willamette Weekly:
Another brilliantly clear mountain day in Khovd. It's a welcome respite from the dense, throat-parching smoke and occasional dust storms that seem to be the norm in western Mongolia.
In the sausage kitchen at Ochir, a restaurant where I'm working, it was a big day. After two days of discussions, explanations, shopping and improvisations, we finally were going to taste some products.
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