Okay. We go from the high of family on National Public Radio to--how shall we say it delicately?--estomac de porc.
Dorcas got a notion to do Pennsylvania Dutch at market Saturday morning.
So, you stuff this thing with potatoes, sausage, carrots, and celery. Bake for 3 hours. Voila. It's haute cuisine. You slice it open and don't eat the casing. It's really just sausage casserole. Or, as we say in Monterey, pig stomach. A first here.
