Sometimes I hanker for boerewors, but only late in summer when the ground is hard and dry and the night air smells like a dusty desert road
and I’m feeling flush.
A local butcher sells coils of frozen boerewors
which tastes just like it should — fatty, peppery and full of dried coriander — it’s a delightful mixture of beef, lamb and pork ground in with lumps of white fat that you can see through the casing.
We braai boerewors in South Africa and use hardwood logs to make coals that glow long into the African night. The smoke from the hardwood, be it kameeldoring (camelthorn) or rooikrans (acacia), infuses the sausage and enhances the taste. I prefer this smoky taste, but the BBQ is quicker.
Robb melts those fatty nuggets over a good heat and lets the fat mingle with the meat. When the skin is firm and slightly blackened and the inside soft and juicy, we snap off pieces from the coil and devour them with dollops of blatjang …