A sommelier is an expert on wine; a cicerone is an expert on beer--so what's a linkologist? No, it's not a liquor export. Nor is it someone who studies the HTML code behind hyperlinks. No, a linkologist is a specialist in sausages, weenies and furters. And far from the setup for a "that's what she said" joke, Boiseans with a passion for sausages of the Basque variety have a chance to become one (a linkologist, that is).
Greg and Julie Hahn, in cahoots with the Atlanta School, are opening up their house to anyone who wants to learn the nitty-gritty secrets of making Basque sausages. Participants need to be ready to get dirty; this workshop guides you through the ins and outs of sausage making--specifically, the steps involved in making the famous Sarasqueta family chorizo, from picking meats, finding casings, molding and shaping. Most importantly, after all that hard work, you get to take home the finished product.
The Hahns will offer drinks and snacks to all who attend, but you won't be hungry for long: Give a person a sausage and they'll eat for a day; teach them to make sausages, and they'll eat for the rest of their life. This is a chance to be that person, to make Basque-style sausages in your own home for your own tasting pleasure.