Gregory Lowe said:
Tasty, tangy and terrific with Thai food
The fermented tanginess of these sausages made them a hit with the Thai members of my family, the flavour is not dissimilar to naem (a fermented Thai sausage). While they're great cooked as is - I prefer grilling these particular links as a they remain firm while rendering of a reasonable amount of the fat - they also work well sliced and fried and used in an omelette, a modified version of version of 'kai giaow naem'.
I'm sure they'd also go well as an accompaniment with "nam prik" too.