Being forced into hibernation by the government felt kind of good when lockdown first started as I now had extra time on my hands, almost felt like we were in a time warp.
But it was really really BAD for our BnB Lily's Cottage!
Little did we know then just how lengthy that lockdown would prove to be and that all businesses except those in the food and pharmaceutical industry would grind to a dead halt for a very long time!
No phone calls from prospective guests, no quotations and NO GUESTS!
Not good for the bank balance.
I had to get back to the grindstone to do stuff like...
- Change marketing strategies
- Change our business focus
- Put in that insurance claim for business interruption
The latter has been a huge headache with currently over 160 BnB's banding together to seek legal action against the insurer who is manipulating the wording in our policies to avoid paying out in a time of business crisis!
I think you gather by now that it's been a huge fight trying to stay afloat, as it is for many small businesses worldwide due to governments mishandling this Coronavirus!
Needless to say I'm ready for a fight this Friday, so where better than joining the gang of Food Fight Friday with the ring master 
Saucy Sausage Pot has come to my rescue on more than one occasion and once the fight is over, the guys are going to need some sustenance so let's get busy in the kitchen!
You've seen the ingredients I used for this Sausage Pot; you really can use anything that's in the garden or the refrigerator, as long as you have some sausages of course or we can't call it a Sausage Pot then, not so!
I used Boerewors which literally translates into Farmer's Sausage.
It's a real favourite for barbeques, with the enthusiasm so great here in South Africa that we have annual National Championship Boerewors Competitions with chefs from all over the country competing for a big prize with their own secret recipes!
Boerewors hails from our pioneering forebears; a mixture of mainly minced beef with added pork or lamb, little cubes of pork fat; spiced with coriander, cloves and nutmeg, all freely available in the Cape Colony with vinegar added as a preservative. This spicy mixture was then stuffed into large casings, and if the pioneering folk were on the move, they could hang the Boerewors to air-dry, thus preserving the meat longer. It then becomes a dried sausage or as we call it - Dried Wors which is delicious by the way!
The beauty of a Sausage Pot is that everything is thrown into one pot and before you know it, you have some real comfort food.
OK, that sounds terrible; we would have to sautee sliced Onions and brown the sausages, and thereafter add whatever vegetables are on hand and add some stock. Your favourite gravy powder is added right at the end to make a rich thick gravy.
First serving's up so come on guys and tuck in!
Hope you enjoyed this simple meal and look forward to seeing you at Food Flinging Food Fight Friday sponsored by the awesome 
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