Photo by Emma Fishman
Chef Parnass Savang of Atlanta’s Talat Market has learned how to make a variety of Western sausages—bologna, cheddarwurst, and pepperoni—from the chefs he’s worked with in Atlanta. But the first sausage he learned to make was sai ua from his dad. It has a vibrant flavor from the slew of herbs and spices that get mixed in. It’s what started his journey into exploring Thai food and his own roots.