You do not want these dry, but they can be very greasy depending on what meat you use. Use lower fat meats if possible. Or, drain meat well before serving.
Breakfast Sausage, Boerewors Version
London Broil
Boerewors
We took this recipe to the butchers, and he custom made this sausage for us. It is a drier sausage, but so good. (It should be a moist sausage, so it was not exactly right)
Unfortunately, he did not tell us what meats he used, though we asked him to keep notes so we could duplicate it. He did record the spices. When we try this again, I think we will omit the bacon and just use fattier pieces of pork.