Sausage Saturday February 12, 2011

Taurus Crafts hosts another Sausage Saturday on February 12th giving you the chance to meat and talk to local producers.

In the depths of Winter, Graham Waddington of Native Breeds is offering a taste of the South African sun on February 12 at Taurus Crafts. He will be offering 3 new South African sausages and some biltong.

‘I wanted to go South African but with local meat. I am making a Boerewors. Boere is Afrikaans for farmer and in this case I am using Robert Ensor’s beef from Flaxley Farm Hereford Beef. Wors means sausage and this one will be great for grilling with thyme roasted onions. I am using local venison to make a Droewors a dryer cured sausage and biltong a dry cured snacking meat flavoured with coriander.’

‘For a different taste and feel, I am making Karoo Boerewors with Beef and Lamb and flavoured with rosemary, vinegar and garlic. These will be particularly good in lamb stews. In fact you could try a Bredie. Bredie is Afrikaans for ‘stew’ but the word in actually of Malaysian origin. Bredie’s are highly personal. Some of the more popular include thyme, marjoram, coriander, curry powder, cinnamon paprika and cardamom. Just sauté some onions, garlic and your desired seasonings, brown the sausages, add tomatoes, fresh peeled are best, stir in your vegetables of choice, cabbage, green beans, potatoes or pumpkin; bring to the boil and simmer until cooked. It will be even better the next day.’