Its been a while since I last posted but I just seem to stay busy. Today, I am writing about one of our favourite South African specialities, Boerewors. Usually, it is made of ground beef and spices in a casing. Most butchers and supermarkets have their own recipes so there is a varied variety of sausage available to the public.
What we like to do with our favourite sausage, is to finely chop fresh rosemary and garlic and add it to a little oil in the pan to saute before adding the sausage. Fry the sausage, turning until both sides have browned and it is cooked through but still juicy. I normally make a little gravy with the sauce left behind in the pan from cooking. I add a little beef stock and thicken with a little cornflour.