Commentary by Mark LaFay
The Autumnal Equinox is only a week away, which means that fall is almost here. If you ask me, fall is the ideal time to get your grill on, but I’m a fall junkie, and so I think most things are better in the fall. The big question is, what in the world are you grilling this fall?
I am an avid hunter, and October kicks off the white-tail deer archery season, which means that I will be making venison sausage soon. Generally, I make summer sausage, but I also like to use the venison to make boerewors — pronounced “boor-eh-vors.”
Boerewors is a South African sausage. The name boerewors is an Afrikaans word that means farmer sausage, and it is primarily made with beef, although it can be made with game as well. Depending on who you ask, it may or may not have pork added for texture and flavor. I prefer it with pork. The sausage is seasoned with scorched coriander seeds, black pepper, nutmeg, clove and allspice. It is a delicious, hearty sausage with a great deal of flavor. My first time having it was when I arrived in Johannesburg on my first trip to South Africa, so naturally I have some very strong memories tied to this sausage!
If you want to enjoy boerewors, grill them over charcoal if you can and serve with chakalaka, which is best described as a tomato and vegetable relish. There are countless ways to make it, so your best friend will be Google. If you want to go full-on South African, serve it with mieliepap. Think of it as fluffy, finely ground grits.
Now, all you must do is grab a bottle of pinotage-based wine. Pinotage is the hybrid cross of pinot noir and cinsault. It is a tasty, earthy wine that will go nicely with grilled meat. If you want to get your hands on boerewors, do a Google search for boerewors near me to get some options, or check out Old Major Market.
