Recipe: Bacon-wrapped Eland wors

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I don’t want to lose you straightaway because the recipe calls for Eland. You’re not going to find it in your local market, but try a different type of cocktail sausage or get regular-sized sausages, cut them up into 2 inch pieces and go for it. This is a delicious recipe; great for summer grilling and definitely has a safari/South African braai vibe.

The African Kitchen is also a great cookbook. Lots of great recipes that will make you feel like you’re back on safari, and great photos scattered throughout.

Bacon-wrapped Eland Wors with Mealies and Lemon Leaves
Adapted from The African Kitchen by Josie Stow and Jan Baldwin
Serves 6

3lb 5oz eland wors or other cocktail sausages
*you may also substitute regular sized sausages cut into 2-inch chunks; 18 pieces total
24 slices bacon
12 prunes or pitted dates
3-4 mealies (ears of corn)
1/2 c olive oil
24 lemon or bay leaves
salt and freshly ground pepper, to taste

Whatever sausages you use, ensure that you have 18 2-inch pieces of sausages. Wrap a slice of bacon around each sausage. Cut the remaining bacon slices in half and wrap them around the prunes (or dates). Slice the mealies into 1 1/4 inch rounds.

Thread the bacon-wrapped sausages onto the skewers, alternating them with the lemon leaves, bacon-wrapped prunes and mealies. Each skewer should end with a sausage. Brush the kebabs with a little olive oil and season with salt and pepper just before cooking.

Cook on a grate over hot coals (preferably under a shade tree out in the bush!). Turn the skewers occasionally to cook throughout. Alternatively, broil for 10 minutes, turning, until the wors is cooked. The perfect meal on a stick. Yum!

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