Welcome from North Carolina. I got the sausage making kick going and after having some Boerewors from a South African market near Charlotte, I just had to try to make it. I first had it on Christmas Day 2009. A South African friend of my son's brought some for a pre-dinner appetizer. I was hooked. When I decided that I wanted to make some on my own, I got in touch with Gavin through my son and he sent me a recipe. I made about twelve pounds and packaged it into meal sized bags and put it in the freezer. On Christmas Day 2010 we all got together again and I took a thawed bag out to go put on the grill. Gavin insisted on cooking it, so I let him. After he tasted it, he asked me if I would sell him some because it was so good. I told him I couldn't sell it to him, but he could take several bags home for free. He was thrilled. Gavin got the recipe from a South African doctor working at Duke Hospital. He had to translate a few South African words for me. It has everything, including the kitchen sink, in it. Adding brandy to it was the kicker for me. I'll have to make some more on of these days. It is unlike anything I have had before.
Art