Renee Casteel Cook hit the streets last year to promote the “Columbus Food Truck Cookbook” and quickly realized the scene had grown so large and popular that one volume wasn't enough.

So Cook and writing partner Tiffany Harelik penned a follow-up that comes out Aug. 15, just in time for this year's Columbus Food Truck Festival at Columbus Commons (see Page 164). “Best of Trailer Food Diaries Cookbook” revisits Harelik's previous editions in Portland, Austin, Houston and Dallas, but Columbus trucks are featured prominently, accounting for 14 of the 33 vendors who offer recipes and backstories.

Cook, a frequent Columbus Monthly contributor, also included newcomers like Fetty's Street Food among the book's previous favorites. Owner and chef Damian Ettish has been serving his signature cuisine—Thai, Southeast Asian and South African—for just over a year in Columbus, after relocating from Cape Town, South Africa. He enjoys giving locals a taste of his homeland, like Boerewors Bites, a cookbook recipe that's based on a traditional farmer's sausage. Ettish says boerewors' aroma of coriander and beef fills the country's streets in the summertime. As for the flavor, “You're just going to have to make them and taste them yourself,” he continues with a laugh.

Portions: 30 bites

Ingredients:

1 pound sirloin, ground 1/2 pound pork belly, ground 1 small onion, finely chopped 5 cloves garlic, finely grated 3 tablespoons coriander seeds 2 tablespoons salt 1 tablespoon ground black pepper 1 tablespoon sugar 2 teaspoons ground allspice 1 teaspoon nutmeg 3/4 teaspoon ground cloves 1/2 teaspoon cumin 1/4 teaspoon cinnamon 1/2 cup mozzarella cheese, grated 1/2 cup cold white rice 1/2 cup cilantro, chopped 2 eggs 1 cup all-purpose flour 2 to 3 eggs, beaten 2 cups seasoned bread crumbs

Dipping sauce ingredients:

1/2 cup mayonnaise 1/4 cup ketchup 2 tablespoons Sriracha sauce

Instructions:

Prepare all the ingredients from the sirloin to the cilantro and mix together with 2 eggs in a large bowl. Let the mixture stand at least 1 hour, up to overnight.

In 3 smaller bowls, add flour to the first, beaten eggs to the second and bread crumbs to the third.

Using a tablespoon, scoop the meat mixture into the palm of your hand and make ping pong-sized balls.

Roll each ball in flour, then in beaten egg and finally in bread crumbs. Set aside until all the Boerewors Bites are coated.

Heat vegetable oil to 325 degrees and fry the bites in batches of 5 or 6 until golden brown on the outside.

Mix the dipping sauce ingredients together in a bowl and serve.

Read more about chef Ettish and his cuisine on our blog.