Chances are, you've tried sausage before. But what about farmer's sausage? In South Africa, this specialty is called boerewors, and it's a mainstay at barbecues, or braais. Chef Seth Greenburg resides in Houston, however, so he has to make his own at Springbok. Every day, the restaurant staff mixes Angus ground beef, pork belly, and an aromatic blend of spices into the signature sausage, which they serve with homemade whiskey mustard.
The boerewors are indicative of Greenburg's contemporary take on South African cuisine. The menu's meaty theme continues with plates of oxtail, hanger steaks, and completely tusk-free wild boar sloppy joes. The starters are also a combination of traditional and inventive foods, such as lamb sausage with hand-cut fries and harissa, a chili pepper-based condiment.