The last time I ate the woefully underappreciated sausage called boerewors, it was at a now-shuttered South African bar in Long Beach. It's as basic a tube steak as you can imagine: mildly spiced ground beef stuffed into casing with bits of fat, browned on the grill, and served with its two ends as stubby as a just-extinguished cigar. The texture is coarse, closer to a hamburger than a hot dog, and at Mozambique Peri-Peri in Newport Beach, it can be had in a hoagie roll as a sandwich; as the third protein in a full-on combo meal also involving chicken and shrimp; or, best yet, in a roti wrap stuffed with French fries and a slathering of tomato bredie sauce, an almost-fruity stew of tomato and spices that I'm shortchanging when I describe it as kind of South African... More >>>