"cathyxyz" < wrote:
> Yes, I found the link to the acronyms very amusing and interesting.
> Thanks. I have seen several other sites, but not this particular one.
> Thought your pictures were nice too.

Thank you very much. I hope you send me some photos !

Always nice to be able to see what
> other people are cooking/making.

Yes. I agree with you!

We do a similar thing here (in our
> summer-time) but we call it a "braai". To you its a BBQ or grill... but
> this has already been discussed to death on RFC, so I won't say too much
> about it

I don't understand. Sorry. For Italian people BBQ is the one you saw in my
photos, while the grill is generally an electric thing.
Could you send me a photo of your "braai"?
>
> I see you had rather nice looking sausages on your "grill".

Yes! Here in Nothern Italy use very long sausages that sell in meters. Than
you cut with scissors and put on BBQ. In the Italian region Lombardia they
are called "Luganega" (Sausage very long). Instead, in the centre of Italy
use shorter and larger sausages ( I prefer the shorter and larger one).


Do you make
> your own sausages?

No, because it is very difficult to make a good product by ourselves.

We have something in South Africa called "boerewors"
> - roughly translated, it means "farmer's sausage". It is very popular here
> when we "braai".

Ohhhh!!! Send a photo please!
>
> Here's a local recipe for it:
>
> Boerewors (spicy sausage)
>
> 1.5kg beef
> 1.5kg pork
> 500g bacon, diced
> 25ml salt
> 5ml ground pepper
> 50ml ground coriander
> 2ml freshly grated nutmeg
> 1ml ground cloves
> 2ml ground dried thyme
> 2ml ground allspice
> 125ml red wine vinegar
> 1 clove garlic, crushed
> 50ml Worcestershire sauce
> 85g sausage casings
>
> Cut the beef and pork meat into 1.5 inch cubes and mix it with all the
> other ingredients except the sausage casings.
>
> Grind the meat using a medium-course grinding plate
>
> Fill the sausage casings firmly but not too tightly with the meat mixture.
>
> Can be fried, grilled or barbecued over coals.

Ohhh! But you must rolling this minced meat with a natural skin! How do you
do?
I want to try but I don't know how to roll! I don't want to make a long
hamburger!
Thank you for your clarifications.
Cheers
Pandora