What happens when you befriend a connoisseur of tattoos and soup in the Laotian capital of Vientiane? But of course you end up with half a kilo of raw home made sausage. And what do you do when you obtain half a kilo of home made sausage in Laos? Well I can’t tell the future so who knows what you would do, but we waited until it was late at night, put on our chef chapeaus and commandeered the hostel’s kitchen to cook them up with noodles and peppers; thus creating an innovative new culinary style that is being referred to by many as Laos-Mediterranean cuisine.
We fed some friends, made some new ones and the sausages got rave reviews from all who indulged. This is what Head Chef Michael Ferlazzo had to say “The sausage was sweet and succulent but I owe the overall success of this dish to my Sous Chef, Sir Thomas Edward Sims of Sommersette”