European buffet.... (45)

We have... but we have to make the sausages. We got a stash of the special spices from SA, then the gathering of the meat is a bit of a mission.... for clandestine reasons I cannot divulge my sources. As you know here in CH beef is very very expensive cause the farmers all treat their cows like pets, they get shampooed on Saturdays and their bells are polished for Sundays, etc. I think maybe the cows get taken to church on sundays, where the farmer asks forgiveness for possibly having to slaughter one or two, and blessings on the unlucky chosen ones.
In South Africa the beef herds number about 500 per SMALL farmer, so beef is pretty cheap. Ditto the sheep. And ditto the pig.
Anyway... whenever we do make a batch of "Boerewors" (Farmers sausage)... somehow or other everyone who has ever been to South Africa finds their way here on the day we B'b'que, (or even when its cooked indoors!) and the entire stash gets eaten. And once the body has a taste of it.... you dont forget it so easy, so you keep thinking about it!
Funny thing though.... here in Europe they sell Yellow maize, and in SA the indigenous people will not eat it! So only the white is sold there... different taste.. tastes more like a mealie, that white corn on the cob.
But Im not complaining.... just remarking... in this thread!

Its like the salt here is not salty.
And the sugar is'nt so sweet.
And you don't get hi-jacked in your car.
Or shot at in a shopping mall.

What is Bragoli? Details please, thanks.