. I went for 2 cricket stumps, which would serve 4 hungry adults easily. As we are a family of 2 adults and 2 young girls, we had leftovers which were put to great use, which I will write up soon!
I did another "reverse sear" on the Big Green Egg, which can be done easily on traditional BBQ's or conventional ovens and a grill. The butcher recommended I skewered it in to a ring to make turning it over easy without it breaking up. If I was cooking this over direct heat (normal BBQ, over coals or gas) then I would have unraveled it a bit to make sure it all cooked evenly, but with the reverse sear technique, I was able to cook it perfectly in a tight ring. One word of warning, they are quite fatty, so be careful if cooking over direct heat on a BBQ as the fat will catch fire. The beauty of the Egg is that you always cook with the lid closed so the flames are snuffed out.
I served the Boerewors with broccoli cheese, braised hispi cabbage and pickled carrot and red onion. The flavour of the sausage is incredible, the nutmeg really comes through and just makes it so comforting. I think next time, I will be ordering a full set of cricket stumps. From both ends of the wicket. Including bails!!!!