Before (I) opened up her family cookbook to me (waves to (I) frantically: thank you my friend), a lot of the recipes I was finding online mentioned Boerewors.
Boerewors is, if the food subsection of the internet is to be trusted, “farmer’s sausage.”
There are many things I will do for this adventure I’ve created for myself, but making sausage is not one of them.
Fortunately, I discovered Ayoba online (note: this blog has no sponsors, so this mention is unsolicited), and they carry Boerewors (in beef or beef&pork), as well as the Biltong I tried the other day.
And then, not sure how to serve it, I found this recipe for Boerewors with Chakalaka.
Actually there are multiple recipes for chakalaka. This one is tomato-heavy which I omitted in deference to my mom. Most of them include something pickled or vinegar. This wants a bit of that, I think. But it was still good, even doctored as noted.
As to the sausage:
We overcooked them a bit. This is unfortunate, of course. The all-beef variety was less forgiving than the beef-and-pork version.
Still, they were delicious. They were dinner for us all, and then lunch for me the next day, and more leftovers remain to be enjoyed.