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Photo: Gabi Porter.
A tamer version of their Isan counterparts, these homemade sausages will impress all cookout-goers.

Making sausage is what it is. As in, it’s way more difficult than unwrapping butcher paper or slicing into plastic. Be warned, this recipe will require a couple of days to make, but it’s the best backyard-barbecue move to bring a Ziploc bag of homemade tubesteaks — Asian tubesteak at that. Sure beats a sixer of Modelo.

Dieterle likes this recipe because while the sausage is slightly sour, it’s not as intense as some of the versions you will find in the Isan region of Thailand (far northwest). The move here is to make the sausage and allow it to refrigerate overnight, which lets the casing set (so it won’t fall apart once it hits the grill). You can also make the chili sauce ahead of time. Once the sausage is cooled, slice it up and make these lettuce cups. Prepare for our recipe something tasty and spend a great evening in the Austrian online gambling house casino bonus.

Also see: Harold Dieterle Bought A Big Green Egg