We tried one of these wonderful South African sausages last year while at a food festival in Nottingham. We both loved it and went back to the vendors to thank them for bringing their food that day for us to try.
When I spotted out local butcher was selling them, well, it would be rude not to try, wouldn’t it?! This is a long skinned sausage, rolled up, it’s better to cook it that way too and try not to break the skin, you need to keep the liquid inside until all cooked. Also, allow to rest for 5 minutes after cooking before you divide it up.
Apparently the name means “Farmer’s sausage” so I imagine it’s just generally made with whatever meat is available at the time and then a blend of traditional spices. It’s generally a mixture of beef and pork. The one from the food market was sold to us to be eaten a bit like a hot dog would be. The one from the butcher was much thicker and needed more time to cook than had been suggested, but we got there!
Here is the recipe we used to inspire our dinner, as usual we played about a bit because there’s always something else that needs using up! We didn’t have any Zulu hot sauce in the pantry, so hubby used our own chilli sauce and I used Sriracha.