I’m a little apprehensive about telling you that this Northeastern Thai fermented sausage is not just any sausage to me. Yes, it is one of the favorites among fans of regional Thai cuisine all over the US who pride themselves in not only knowing about but also enjoying lesser-known Thai dishes. Yes, this fermented sausage is indeed one of the most delicious things that have come out of Isan, in my opinion. And yes, it is not the easiest thing to make well even though the procedure is quite simple. But it is a sausage nonetheless, and — goodness gracious — do we need to romanticize a sausage?
It’s more than that to me, however — this post, this project. Not only did the making of this unique and sublimely flavorful sausage mark the completion of a most frequent request among many I have received in the last two years, it also fulfilled the yearning of someone who means so much to me