Boerewors

Ingredients

Sausage casings

as needed

Ground beef

2 pounds

Pork fat

1 pound

Coriander seeds

2 tablespoons, ground

Salt

1 tablespoon

Black pepper

1 teaspoon

Nutmeg

1/2 teaspoon, ground

Allspice

1/2 teaspoon, ground

Dried cloves

1/4 teaspoon, ground

Brown vinegar

1 tablespoon

Worcestershire sauce

1 tablespoon

Instructions

1. In a large mixing bowl, combine the ground beef and pork fat, ensuring to break up any lumps for a consistent texture.
2. Add the ground coriander, salt, black pepper, nutmeg, allspice, and ground cloves to the meat mixture. Mix well to ensure the spices are evenly distributed throughout the meat.
3. In a separate small bowl, whisk together the brown vinegar and Worcestershire sauce. Pour this mixture into the meat and spice mixture, then combine thoroughly until everything is well blended.
4. Rinse the sausage casings under cold water, then soak them in warm water for about 30 minutes to make them easier to handle.
5. Using a sausage stuffer, carefully stuff the meat mixture into the prepared casings, being cautious not to overstuff them. Twist into links or leave as one long sausage, tying the ends with kitchen twine if necessary.
6. Preheat your grill to medium-high heat. Grill the boerewors, turning frequently, for about 20 minutes, or until they are nicely browned and cooked through. Alternatively, you can pan-fry them in a cast-iron skillet over medium heat.
7. Once cooked, remove from heat and let rest for a few minutes before serving. Slice and serve hot with traditional sides such as pap (maize porridge) or a fresh tomato and onion salad.