For the past couple of years I’ve been periodically getting together with a group of friends known as “The Meat Club” to make charcuterie. We decided to get together for a reprise Lao Sausage, a big hit the first time around.
The Pennsylvania Dutch serve this pork loaf for breakfast, using cornmeal as a filler. It can be wonderful, spicy, rich, and aromatic—crispy on the outside and creamy on the interior. From "Mrs. Wheelbarrow's Practical Pantry."
Ryan Farr is a firm believer that with the help of some basic tools and a few simple techniques, home cooks can easily make their own links. Lao-style pork sausage is flavored with kaffir lime, galangal, garlic and fish sauce.