Wow, last night at our favourite market, Earth Fair Market - Tokai, we bought the most delicious sausage from Rudi's Sausage Deli. If you have never tasted sausage from Rudi's Deli, then you have not lived. It is to die for. You will never go back to buying any boerewors from the shop. Our personal favourite is their Ollie's boerewors. Ollies taste like boerewors use to taste when we were small before they started adding all the cereal and other nonsense.
Rudi’s specialises in speciality sausages made according to the world’s traditional recipes, especially Argentine, French, German, Italian and Spanish style sausages.
None of the ingredients or spices used in the manufacture of these sausages contains any preservatives or M.S.G. No additives to create bulk like Soya, Rusk or potato starch is used and Rudi’s prides itself on the 100% meat content of the sausages.
All the spices are hand mixed and only home grown herbs are used. No pre-packed sausage spice packs are used. Rudi’s uses different wines, spicy traditional wines, ports and vinegars to add flavour and act as a preservative in the sausage. Some of the recipes require the sausages to be smoked. These are smoked in a large smoker using Apple or Oak Wine vat shavings, thereby lending their own flavour to the sausages. Sausages that need to be cured, such as German Salami or Chorizo sausages, are placed in a large temperature and humidity controlled cellar under the butchery. There they can cure from 1 week to up to 6 months.
None of the ingredients or spices used in the manufacture of these sausages contains any preservatives or M.S.G. No additives to create bulk like Soya, Rusk or potato starch is used and Rudi’s prides itself on the 100% meat content of the sausages.
All the spices are hand mixed and only home grown herbs are used. No pre-packed sausage spice packs are used. Rudi’s uses different wines, spicy traditional wines, ports and vinegars to add flavour and act as a preservative in the sausage. Some of the recipes require the sausages to be smoked. These are smoked in a large smoker using Apple or Oak Wine vat shavings, thereby lending their own flavour to the sausages. Sausages that need to be cured, such as German Salami or Chorizo sausages, are placed in a large temperature and humidity controlled cellar under the butchery. There they can cure from 1 week to up to 6 months.
Do yourself a favour and headover to The Earth Fair Market or the Stellenbosch Fresh Goods Market, this Saturday and buy your Rudi's sausage. You won't regret it.
I recently bought some sausages from this place. Three packs to be precise and they have all been amazing. I never used to eat sausages because they have those hard bits in them. Not these ones. I also hate preservatives but now I can safely eat sausage and boerewors happily.
ReplyDelete