Authentic Nurnberger from Aldi work for me.
Thanks for this post, you nicely summarized what I was thinking many times before...
I`ve found the "fresh Bratwurst" made by the butchers in Germany very similar to Boerewors - just rub them down with some Boerewors spice, (from South Africa via kind friends) fry, and hey presto ...... Boerewors!
It seems though, that they also use different meats for different flavoured sausages. Sometimes beef, mostly swine, and at this time of the year its "wild" meats.
Closest I`ve found in Swiss shops is the "Bauernwürst", but smaller and more expensive than in Germany. And still needing some boerewors spice to add some flavour.
The one Butcher in Lottstetten has said he`ll make me Boerewors if I give him the recipe, and the spices to add. Next year to-try.
Sounds like a music to my ears. In few days time I will be able to taste the authentic local Boerewors from braai stand in Johannesburg
The basics for the St. Galler Bratwurst were regulated by the St. Galler Buthers' Guild in 1438. Even back then, there always was pork in the Kalbsbratwurst. Fatty pork belly is an important ingredient even in the most expensive Kalbsbratwurst . According to current regulations, a St. Galler Kalbsbratwurst has to contain at least 50% veal; less than 50% veal makes it a St. Galler Bratwurst . Most of the rest is pork, mainly belly.