Ba Le (B'way at Argyle) is one of my fave places to pick up spring rolls, sandwiches, baked goods, and even those little microwaveable "box lunches" they carry.
Whilst perusing the display case, I've seen various types of Vietnamese "sausage". I've done a search here on Chowhound and can't seem to find much, so I just need some general info, e.g. how are they made?: are they similar to our western smoked sausages?; how does one cook with them?, etc. Are they more akin to say, leberwurst?
I'm especially intrigued by the "seafood" sausage. What specifically might it consist of?
I've seen similar types of sausage in some of the other food stores around Argyle. Do other Asian cuisines have something similar, or.....??
[note: I can't eat organ meats for medical reasons (gout!)]