Tonight I will be having sliced local sausages made of various meats and spices then encased with lamb intestine. Sautéed in olive oil along with onion, garlic and strips of smoked pork cut from the back of a swine. A lovely can of sauced legumes will be added, along with some diced tomatoes and chilies, then everything will be simmered slowly until the sauce has reduced. This will all be served atop some toasted slices of enriched wheat flour... Perhaps even topped with a wonderful, thick tomato based sauce made right here in PA.