Full Recipe
Author
Ren Rossini | 2021-09-08
Description
"This sausage was inspired by the Bún Chá meatballs I ate when I travelled to Vietnam in 2019, and by the crepinette sausages I used to help make by the dozens in the charcuterie where I worked. In this recipe, we forgo the caul fat that is traditionally wrapped around a crepinette, and instead give the sausage a thorough mix, which helps it hold its shape. Serve the sausage with full leaves of Bibb Leaf lettuce, mint, basil, cilantro, lime wedges and a bowl of chili crisp."
