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I'm trying to dig up information about and recipes for sausages from Africa. I've seen plenty of recipes for merguez/mirk�s and boerewors/boeries/boerewurst but what about the middle of the continent?

As background, I've got a pipe dream of celebrating the World Cup by making sausages from each of the competing nations but am finding certain nations difficult to research. Africa thus far seems to have very little information.

Thanks

Hi mosler
It's an interesting idea, let us know how you do. I looked around on a google search and didn't find much, perhaps sausage might not be a part of their culture? What other nations are you missing?

Hi Mosler,

The Gabonese have a sausage stuffed with tripe,very similar to the French Andouille sausage, but this is quite likely to be a French import from the colonial days and not a truly indigenous product. But I think you may find that to be the case for many sausages and countries!

Best of luck in your project,

Richard

Thanks for the encouragement folks.

tristar wrote:but this is quite likely to be a French import from the colonial days and not a truly indigenous product. But I think you may find that to be the case for many sausages and countries!

It's an interesting point, one which I will have to juggle quite often I'd guess. I came up against this when thinking about 'original' sausages here in the US. I'm thinking that the recipes from cajun culture are unique, so the cajun andouille and boudin would qualify. There are also unique meat recipes from Pennsylvania Dutch culture (scrapple, pig's feet jelly etc.) but no sausages in casings that I know of.

To have any hope of success, my criteria are a bit looser than an anthropologist's might be. Basically I'll settle for anything that might be served as street food in the given country. With any luck it will at least be a local twist on a well known sausage from elsewhere.

And failing that, I'm also game for creating my own recipe using notable ingredients from the area to 'invent' a new sausage where needed. Mexico for example could be represented by a Mexican chorizo, but I've come up with a pork sausage that features mole sauce. Not sure if I'd find that in Mexico or not, but the mole is distinctly Mexican and the sausage is fantastic.

And let me say straight out that I'd love ideas for any of the country's recipes you might be fond of.

Hmmm, Mosler, you've set me thinking. As a Welshman...I'm going to experiment this weekend with a lamb, laverbread (seaweed) and leek sausage. Patriotic? Certainly! Any good to eat? I'll let you know.

Hobbit - toss in a potato or two, and yes it would be very patriotic If you were to use a potato, then i'd gently simmer the sausages first, then finish them off on a grill.