Every year the Basque Block is overcome with the savory smell of cooking Basque mortzilla sausages. In an audio and photo presentation, Boise City Department of Arts and History grant recipients, Olivia Weitz and Arlie Sommer, will provide a behind the scenes look at what goes into making this traditional sausage in Boise, from the leek harvest to mixing the blood and stuffing links. Stop by the Basque Museum before heading next door to the Basque Center for the Mortzilla Dinner and Bazaar. The presentation will be 20 minutes. This event is free and open to the public and will include light pintxos and beverages.