Highly Recommend: This Laotian sausage from Bida Manda in North Carolina.
, a column dedicated to our very opinionated editors’ favorite things to eat, drink, and buy.
I have spent much of my life eating sausage, one of the world’s great ingredients. Grilled kielbasa. Sausage with peppers and onions. Anise-heavy longanisa. Sausage, egg, and cheese breakfast sandwich. Currywurst. Pasta with sausage and broccoli rabe. Curry-laced sai ua. Boudin blanc. Fried rice with—you guessed it—sweet Chinese sausage.
The result is an incredibly complex sausage with a texture that’s somewhere between crumbly and creamy and a flavor that juxtaposes lively, fresh herbs with salty, fatty pork. It comes grilled, sliced, and served with pickled ginger. And I now rest my case for the best sausage out there.
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