Sausage is important to many different cultures (no snickering in the back please) and South African's are no different. We have something called Boerewors or farmers sausage.
This is based on a recipe of generally coarsely ground beef (or sometimes pork or venison) with herbs (coriander, black pepper and cloves). It is usually formed into a continuous spiral - very similar to Cumberland sausage. It has a certain amount of fat in the recipee to keep it juicy.
Traditionally, this is cooked on the braai (which is the South African version of a BBQ) and there is nothing that says Saffa summer than the smell of this cooking.
The purists may revolt but you can also get peri peri or garlic boerewors which is lovely - and my local butchers in Walthamstow (HR Parsons on the high street) make a brilliant version.
So what do you serve it with? Well, purists suggest Pap (maize meal) which is a little like really bad mashed potato (but I must admit I am not a fan lol) or there is the ultimate classic, 'late night outside the club' or 'at a school sports day' snack - the boerie roll!
Boerewors in a long roll (has to be a long roll - which is soft in the middle not nasty processed bread) and filled with fried onions then covered with a squirt of mustard (yellow naturally) or tomato sauce.
Yum
L x
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