Sausage vortex

don't stare too long

I was really hoping to document the debut of our Monday night "food off the path" nights at Licorous with scores of pictures. However, time was tight with a multitude of catering events and many restaurant obligations. I had to put my head down and focus without a camera in my hand. I only got one picture; that being a photo of the sausage vortex. I think of it as an ode to the art of Walangkura Napananka. I don't know if she would appreciate it, but maybe an art collector would pay a few grand for it.
The good news is that the night got off to an excellent start with lots of glowing happy faces.
Sausage will be on the menu again for Monday, October 18th. The sausage is called ไส้อั่ว "sai ua" and is from the North. We use Thundering Hooves pork which is ground with handmade red curry paste, extra lemongrass, lime leaf, palm sugar and a touch of fish sauce. I crave this sausage because the aromatics are so refreshing, something that cannot be said for many sausages.
We enjoy eating this sausage when having a few beers or cocktails. It is often paired as a side to นํ้าพริก "nam prik" chilli dips, or served on its own with little piles of herbs, chillies, ginger and cabbage leaves. As with much of Thai cuisine, the dish is interactive. You can mix and match the amount of heat and herbaceousness to your liking and roll it up in the cabbage. Or use the cabbage as a cool down from the chillies. Or just eat the sausage. Whatever, it is up to you.
We will be posting our next Monday menu on Friday.