“Tööle!” Liisi claps. In the early afternoon of Saturday, November 19, the New York Estonian House held its annual November Blood Sausage Workshop. Organized by Liisi Vanaselja Fletcher and Argo Paomere, the workshop attracted about twenty participants, with annual workshop regulars and a few fresh faces coming in from across the New York and New Jersey region.

While many have family traditions of making blood sausages, coming together at the New York Estonian House offers a different slice of community. Around the room, the age ranges from teenagers to grandmothers as participants suit up in black hair nets and white plastic aprons and gloves, preparing to slide intestines onto funnels and machines. “I have been running this workshop for about five years now,” Liisi says. “But my brother, Siim, ran the workshop for fifteen or twenty years before me.” Liisi asks her mother, sitting next to her, if that sounds right, and she smiles at the man across the table, who she says has been making sausage with them for at least ten years.

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