I’m a Self-Dubbed Sausage Expert and This Sausage Is the Best | Bon Appétit

"Serving a Laotian pork-and-rice sausage prepared by chef Lon Bounsanga, this version uses a high-fat blend of ground pork (including pork belly) mixed with jasmine rice—historically used to stretch meat but retained here because it helps the sausage hold the flavor of the pork fat and aromatics. Seasoned with lemongrass, dill, garlic, scallions, cilantro, and makrut lime leaves, the sausage is grilled, sliced, and served with pickled ginger; its texture is somewhere between crumbly and creamy and its flavor juxtaposes lively, fresh herbs with salty, fatty pork. The reviewer declares it the best sausage they’ve ever had." - ByAlex Delany