There were those that could afford the luxury of enjoying the shady part of the hosts' garden in the pretence of babysitting.
...while inside the house the serious task of mixing beef, pork, spek/varkvet and spices was taking place.
Greasy hands were par for the course.
Some basic instructions as to the quantity of spices and the procedure.
A serious discussion on how to get the meat into the casing.
Let's put theory to practice.  Mix, make little meat balls, put it in the grinder, turn and stuff the casing full of ground meat through this long nozzle.  Easy.
The champion stuffers. Is the secret perhaps in turning the handle?
What was step 1 again?
No, you should keep the casing back like that.
At last I got the trick.  A bit thin perhaps?
Standing in line.
I like my job!!
Who said the whole family can't join in?
The quality control team gets ready to do a test braai.
A few others join in.
The fat is really in the fire now, making lots of smoke
Now look carefully, young man, this is how you turn the sausage.
Looks good to me.
Shucks!  This is really boring.
Keeping a motherly eye on the proceedings.
No, my baby, you don't have to eat it.
This doesn't taste too bad.
Now let's see why the South Africans have a craving for boerewors.
Amazing!. The real McCoy.
A Castle would have gone down much better.
Somebody had to do the dishes .....
... and somebody had to drive the rest of the family home.
I don't know, before I knew it, it was all gone.
Now what could have happened to it?
Do the men really know what they are doing?
Keeping fingers crossed.
Is there enough charcoal for mine?
Ladies can also drink and braai.
The wind's blowing the smoke that way ....
... right up my nose.
SAUSAGE STUFFING