Barbeques and braais

I finally found some decent boerewors around here. You get "Boerwurst" sold almost everywhere in Perth - even in Coles and Woollies. But it's a thick old sausage that I don't like very much. The people from Pretoria and Cape Town - who don't know what good wors is - think it's the greatest thing in Australia.

But to someone from Windhoek this is just not good enough. I had my wors brought in from Gobabis when we lived in Windhoek - (Die Plaaskombuis, 200km from Windhoek - best stuff money can buy.) I actually prefer some of the Aussie sausages to this thick old dry "boeretjorts" that we find Down Undah.

But I've found a good butcher in Duncraig who makes a thinner Boerewors that is spiced the right way, and doesn't dry out like a piece of clay when you barb it. What a delight!

I am thinking about making my own biltong and boerewors - there sure is a market for this stuff in Perth, if you keep in mind that people pay $16.99 per kg for boerewors, and $55 per kg for biltong. Maybe I should exploit the Saffer-market in Perth.

(Or rather, my wife should, I am not allowed to have a second job while I'm on my 457 visa...)