Liver Sausage Reborn

Back when I lived in Chicago, I was famous (or infamous, as the case may be) for bringing a special liver sausage to parties -- an extra rich sausage speckled with fat that was cased in a lumpy intestine. It was a very tasty sausage, but the downside was that its deep, earthy fragrance became most apparent an hour or two after the sausage was enjoyed and consumed.

Today, I ran across an article that gave me both the sad news that the delicatessen where I bought the liver sausage had closed down, and the happy news that it was reopening again, albeit under a new name.