Hi Connie and all
Here in South Africa we have a sausage called 'boerewors' translated as 'farmer's sausage' from the original Afrikaans; though the original is the word that has since been incorporated into SEffrican English. If you were to ask for a 'farmers sausage', people would look at you quizzically and say "A what?'
It is a meat or game sausage, in a casing, usually spiced with secret herbs and spices etc and served in a roll with some 'slaai' (say sly) and again, as you say a condiment or two.
Boerewors is also served at any braai aka barbecue (wouldn't be a braai without it!) and-or as part of a farmers' style breakfast much the same as one may add a pork or beef etc. sausage to any breakfast plate.
There is much competition with family recipes competing against each other at national competitions (recipes that go back to the year dot) and whose recipes are closely guarded secrets. Ah well.
I used to eat it in a roll with a teaspoon or so of vinegar - yum! Haven't had a boerie-roll for a long time ... maybe it is time!
Looks like you played a successful sausage naming game - there are some really fab suggestions there in your article Connie.
P S My favourite favourite saussiesarmie is a pork sausage served on caraway rye with sweet mustard and homepickled thinly sliced cucumber, salt and white pepper. Simple but simply deevine. With one pork sausage weighing in at some 400 calories of course I now just write about it as a favourite! Yep.
Last edited by Lestie - ContainerGardens; 01/22/13 02:21 PM.