Nostalgia.

My Editor and I spent most of the day producing about 6 or 7 pounds of traditional South African sausage called "Boerewors" - Farmers' sausage.
We followed the purest recipes we could find: Renata Coetzee, who has researched the origins of South African cuisine back to the 17th century, and C. Louis Leipoldt, physician, poet, chef to presidents and doyen of  South African cuisine.  Three meats all ground at home: pork, lamb and a bit of beef, (all of this combined with more fat than one would care to imagine), sage, marjoram, nutmeg, grated fresh ginger, black pepper and salt, a few cloves, and finely chopped orange rind.  Then there's the stuffing process.  And here is the result: about 15 feet of boerewors!  If the weather is on our side, it will be grilled on the coals tomorrow.